cherry icebox cookies

Name: Cherry Icebox Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 1 cup(s) sugar; 1/4 cup(s) packed brown sugar; 1 - egg; 1/4 cup(s) maraschino cherry juice; 4 1/2 teaspoon(s) lemon juice; 1 teaspoon(s) vanilla; 3 1/4 cup(s) all purpose flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) cream of tartar; 1/2 cup(s) chopped walnuts; 1/2 cup(s) chopped maraschino cherries

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 dozen

prep time 20 Min

cook time 10 Min

method Bake

Ingredients For cherry icebox cookies

1 c

butter, softened
1 c

sugar
1/4 c

packed brown sugar
1

egg
1/4 c

maraschino cherry juice
4 1/2 tsp

lemon juice
1 tsp

vanilla
3 1/4 c

all purpose flour
1/2 tsp

baking soda
1/2 tsp

ground cinnamon
1/4 tsp

cream of tartar
1/2 c

chopped walnuts
1/2 c

chopped maraschino cherries

How To Make cherry icebox cookies

1
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices, and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in nuts and cherries.

2
Shape into four 12 inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 8-10 minutes or until the edges begin to brown. Remove the cookies to wire racks to cool.
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