Best Cherry Icebox Cookies Recipes

CHERRY ICEBOX COOKIES

Steps:

• 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 creamed mixture and mix well. 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° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

CHERRY-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

CHERRY ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup 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 pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CHERRY-ALMOND ICEBOX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
• Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan.
• Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.

CRANBERRY CHERRY ICEBOX RIBBON COOKIES

Steps:

• In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
• Transfer the mixture to a small, heavy saucepan.
• Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
• Let stand until cooled slightly. Stir in the almond extract.
• Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
• DOUGH:.
• In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
• Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
• Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
• Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.

CHERRY PECAN ICEBOX COOKIES

Steps:

• 1. 1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and pecans. Divide dough into 3 equal pieces and shape into round logs, 10-inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours. 2. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. 3. Cut rounds of cookie dough as thinly as possible, about 1/8-inch thick and place on baking tray 1-inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely. 4. Cookies can be made and stored in an airtight container for up to 2 weeks or frozen. Unbaked dough can also be wrapped airtight and then frozen. Makes about 4 dozen cookies.

CHERRY ICEBOX COOKIES

Steps:

• in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries.
• shape into 4 12" rolls, wrap each roll in plastic wrap --
• refrigerate 4 hours or till firm.
• unwrap and cut into 1/4" slices.
• place 2" apart on ungreased sheets.
• bake at 375* for 8=10 minutes or edges begin to brown --
• remove to racks to cool.

CHERRY ICEBOX COOKIES

Steps:

• In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours.
• Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
• Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.

CHERRY WALNUT ICEBOX COOKIES

Steps:

• Sift together flour, baking soda, salt and cream of tartar. In a large mixing bowl, combine flour mixture with sugar. Cut the butter into chunks and add to flour mixture. Using a pastry blender, or two forks, work the butter into flour mixture until the texture resembles that of course oatmeal. Add the beaten egg. Mix in the liqueur and vanilla. Stir in the chopped cherries and walnuts. Knead until smooth. If the dough is too sticky, add more flour, a little at a time, until it is easier to work. Divide dough into two equal parts. Shape into rolls about 2" in diameter. Wrap each roll in waxed paper. Chill overnight in the refrigerator. Do not freeze. The next day, preheat oven to 400º. Lightly grease two large baking sheets with butter or vegetable shortening. Using a sharp knife, cut the dough rolls into 1/4" slices. Arrange dough slices 1" apart on the baking sheets. Bake for 10-12 minutes, or until cookies have browned around the edges. After the cookies have cooled for 2-3 minutes, transfer to wire racks to cool completely.

CHERRY WALNUT ICEBOX COOKIES 2

Steps:

• In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour). Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks

CHERRY-PECAN ICEBOX COOKIES RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
• Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.
• Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen. Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

CHERRY ICEBOX RIBBON COOKIES

Steps:

• In a food processor, add white and brown sugars and salt and process until no lumps remain. Add the butter, egg yolk, vanilla and almond extracts and then process until smooth, scraping the bowl of the processor as needed.
• Add the flour, and pulse until a cohesive dough forms - about 20-30 pulses. Transfer the dough to the counter and pat it into a 5 inch square, then wrap in plastic wrap and let it sit in the fridge for at least an hour or until firm.
• While the dough rests in the fridge, make the filling. In a small sauce pan heat the chopped cherries and cherry jam over medium heat until just hot and bubbling. Scrape the cherries into another bowl and let the mixture cool completely. Once cool, process the mixture in a clean food processor until smooth. It's okay though if you cant get it perfectly smooth. It will still be good.
• When the dough comes out of the fridge, roll it out into a 10 inch square, about ¼ inch thick, and then freeze this panel of dough for 15 minutes.
• Cut the dough into strips 2 ½ inches wide and 5 inches long, a total of 8 strips. Spread the cherry mixture evenly over 6 of the strips, and then stack the strips cherry side up, ending with a plain strip of dough.
• Wrap each stack of dough tightly in plastic wrap and freeze until very firm, at least 30 minutes.
• Preheat the oven to 350 and line a baking sheet with parchment.
• Slice the chilled dough into ¼ inch slices, and place them 1 inch apart on the prepared baking sheet. Bake for 12-14 minutes, rotating the baking sheet halfway through baking.
• Immediately upon removal from the oven, carefully transfer the cookies to a metal cooling rack. Cool completely before eating.
• Repeat with remaining dough.

CHERRY ICEBOX COOKIES

Steps:

• 1. In mixing bowl combine butter, shorting and cream well. Add sugar and egg, mix well. Add vanilla, flour, baking powder and salt. Add chopped cherries. Mix well. Roll up in wax paper and shape like a log. Chill 4 hours and slice and bake at 350 for 8-10 minutes.
• 2. You can wrap extra in saran wrap and keep chilled in the fridge for a week and slice and bake as needed.

GLUTEN-FREE CHERRY ICEBOX COOKIES

Steps:

• Cream the butter and sugar together.
• Beat in eggs and vanilla.
• Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
• If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
• Roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight.
• When ready to bake, slice logs thinly and place on a greased baking sheet.
• Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
• Enjoy!

CHERRY ICEBOX COOKIES

Steps:

• 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.
• 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.