Cherry Icebox Cookies
The maraschino cherries add colorful flecks to these cookies. As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.—Patty Courtney, Jonesboro, Texas
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1/4 cup maraschino cherry juice
- 4-1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 3-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries
Directions
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1In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, cherry and lemon juices, and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
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2Shape into four 12-in. rolls; securely wrap each in waxed paper. Refrigerate for 4 hours or until firm.
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3Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° until the edges begin to brown, 8-10 minutes. Remove to wire racks to cool.
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