This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Cherry Icebox Cookies

By: Patty Courtney

"As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

1 cup butter (no substitutes), softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
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
1/4 cup maraschino cherry juice
4 1/2 teaspoons lemon juice
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Directions

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture. Add cherry and lemon juices. Stir in nuts and cherries. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.