Recipe by Mendy
"If you like cherries, this is the cookie for you !"
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butter flavored shortening
2 3/4 cups
2 (10 ounce) jars
maraschino cherries, drained and chopped
1 1/4 cups
1 (2.25 ounce) jar
red decorator sugar
Just like Mom used to make at Christmas time! The kids and the husband ate them all before we could serve them to guests. Maybe too good a receipt!
not very good, not much flavor.
this has got to be the best cookie recipe ever! I get raves every time I make them! They are really fast to put together and then they just sit patiently in the freezer until you are ready for them. I made mine for the first time the day after Thanksgiving and didn't bake them until the week of Christmas.
These cookies are delicious! I love making them! The red decorator's sugar just makes them adorable. I added a little bit of lemon zest to give the dough a little more of a bite and it really made things interesting. Not a quick or easy recipe, but a fun one!
I absolutely love cherries, so I had to try this recipe, and they came out so delicious! I did change a few things though: I reduced the amount of flour to 2 1/4 cup (dough was not as crumbly), and since I didn't have a lemon for zest, I used 1/2 tsp of lemon extract. I also added a drop of red food coloring to the cookie dough to turn them pink. I only chilled the dough for about 2hrs, rolled them into balls and covered them in the red sugar and baked them for 8min. My fiancee loved them and he's not really a cherry person. I think these are going into my tins at Christmas!! Thank you so much for sharing this! :)
I really liked these! I used only 1 cup of pecans and halved the cherries instead of chopping them. I wanted to bite into a big cherry chunk. Yes, this dough is really crumbly and difficult to work with. I made the dough in the morning before work and baked them when I got home later that evening. I didn't roll into logs because I found it cumbersome. I just used a spoon and rolled the dough into small balls and then pressed down with a fork. I ended up baking them for a total of 12 minutes (bake 6 minutes, turn tray around, bake another 6 minutes). Oh and I did throw in some lemon zest.
Delicious! I followed some suggestions here, adding grated rind of one lemon with the flour and drying the cherries very well before adding them to batter.
This was nothing as I had expected. Even after freezing the logs, still was extremely messy to slice. The cherries MUST be dried completely before adding to cookie batter. Another choice of nut might have made this bland tasting cookie worth going through the mess and trouble to bake. Won't be making these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Icebox Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 115
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