Cherry Ice Box Cookies

By carvalhohm

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (16-ounce) jar maraschino cherries, drained and finely chopped
• 1 cup finely chopped nuts
• 1/4 cup red decorator sugar (optional)

Details

Servings 48
Adapted from mrfood.com

Preparation

Step 1

Beat butter at medium speed with electric beater until creamy. Gradually add 1 cup granulated sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and nuts into dough; cover dough, and chill 2 hours.

Shape dough into 2 (1-1/2x8-inch) logs. Roll in red decorator sugar, if desired. Wrap logs in wax paper, and freeze 2 hours or until firm. (Store in freezer up to 6 months, if desired.)

Preheat oven to 400 degrees. Unwrap frozen dough, and slice into 1/4-inch-thick slices, using sharp knife. Place on lightly greased cookie sheets. (Do not let thaw.)

Bake 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.