STRIPED ICEBOX COOKIES

Striped Icebox Cookies image

I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. -Patricia Reese, Pewaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 10

Previous Next

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped maraschino cherries, drained
2 drops red food coloring
2 ounces semisweet chocolate, melted
4 teaspoons nonpareils

Steps:

Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0g fiber), Protein 1g protein.