Cherry Icebox Cookies
Cherry Icebox Cookies are slice-and-bake cookies made with maraschino cherries and chopped almonds for a nutty crunch.
Servings: 45 cookies
Calories: 114kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup maraschino cherry juice (You'll see the jar listed below, use ¼ cup from the jar.)
- ½ teaspoon almond extract
- 3 ¼ cups (406 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 jar (10 ounces) maraschino cherries, quartered (about ½ cup)
- ½ cup (71.5 g) almonds, finely chopped
Instructions
- In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.)
- Add the egg, cherry juice, and almond extract. Mix until incorporated.
- In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine.
- With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.
- Gently fold in the cherries and the almonds.
- Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm.
- When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper.
- Remove the dough from the refrigerator and place each roll on a cutting board.
- Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart.
- Bake 7-9 minutes, or until edges are slightly browned.
Video
Nutrition
Calories: 114kcal