Cherry Icebox Cookies

By joanmarie

Bright red maraschino cherries leave no doubt that these cookies are filled with the yummy fruit. Cherry juice adds extra color. Enjoy the touch of cinnamon!

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/4 cup brown sugar, packed
• 1 egg
• 1/4 cup maraschino cherry juice
• 4 1/2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 3 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cream of tartar
• 1/2 cup walnuts, chopped
• 1/2 cup maraschino cherries, chopped

Preparation

Step 1

Preheat oven to 375°F.

In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla.

In a separate bowl, combine flour, baking soda, cinnamon and cream of tartar. Gradually add to creamed mixture and mix well. Stir in nuts and cherries.

Shape dough into four 12-inch rolls. Wrap each roll in plastic wrap. Refrigerate 4 hours or until firm.

Unwrap chilled dough and cut into 1/4-inch thick slices. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until the edges begin to brown. Remove to wire racks to cool.