CHERRY WALNUT ICEBOX COOKIES

CHERRY WALNUT ICEBOX COOKIES image

Yield 5 dozen

Number Of Ingredients 11

2 cups sifted flour
1/2 teaspoon baking soda
1/3 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup firmly packed dark brown sugar
1/4 cup unsalted butter -- softened
1 egg -- beaten
1 tablespoon cherry liqueur
1/16 teaspoon vanilla extract
3/4 cup coarsley chopped marachino cherries -- drained
1 cup walnuts -- finely chopped

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.