Cherry Icebox Cookies

Total Time Prep: 20 min. + chilling Bake: 10 min./batch
Yield 16 dozen
Test Kitchen Approved
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

  1. In 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.
  2. Shape into four 12-in. rolls; securely wrap each in waxed paper. Refrigerate for 4 hours or until firm.
  3. Unwrap 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.

Nutrition Facts

1 cookie: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

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
Recipe Creator

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