Cherry Icebox Cookies
Ingredients
- Cookie Dough
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Mix-Ins
- ¾ cup maraschino cherries finely chopped and very well dried
- Optional
- Coarse sugar or finely chopped nuts for rolling
Instructions
- Drain, finely chop, and thoroughly pat dry the maraschino cherries; set aside.
- Whisk flour and salt together in a bowl.
- Beat butter and powdered sugar until pale and fluffy.
- Mix in the egg, vanilla extract, and almond extract until combined.
- Add dry ingredients and mix just until incorporated.
- Gently fold in the dried cherries.
- Divide dough in half and shape into logs about 2 inches in diameter.
- Roll logs in coarse sugar or nuts if using, then wrap tightly.
- Refrigerate for 2–3 hours or until very firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice dough into ¼-inch rounds and place on baking sheets.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
• Dry cherries extremely well to prevent crumbly cookies.
• Chill dough thoroughly for clean slicing.
• Use a sharp knife for neat edges.
• Do not overbake—cookies should stay light in color.
• Chill dough thoroughly for clean slicing.
• Use a sharp knife for neat edges.
• Do not overbake—cookies should stay light in color.