CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
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.
GLUTEN-FREE CHERRY ICEBOX COOKIES
These cookies are a pretty shade of pink, with little bits of sweet candied cherries speckled throughout.
Provided by katii
Categories Dessert
Time 20m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 73.1, Fat 4, SaturatedFat 2.4, Cholesterol 18.2, Sodium 30, Carbohydrate 8.7, Fiber 0.3, Sugar 2.8, Protein 0.8
CHERRY ICEBOX COOKIES
Make and share this Cherry Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 4h8m
Yield 6 dozen
Number Of Ingredients 13
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.
PERFECT ICEBOX COOKIES
You can use pecans in these, or half black walnuts and half English walnuts is just as delicious! I always shape the logs into a rectangle with curved edges, it just seems to fit these better than round for some reason. Cooking time is per batch in the oven, and prep time is approximate.
Provided by cookiemaker
Categories Dessert
Time 32m
Yield 96 cookies
Number Of Ingredients 13
Steps:
- Cream together butter, shortening, brown sugar, and white sugar.
- Add eggs, vanilla, baking soda, and water and beat until smooth.
- Add flour, cream of tartar, salt, and cinnamon (you can increase the cinnamon to taste, extra is delicious with the pecans!), and mix well.
- Stir in nuts.
- Form into 2 or 3 small rolls, wrap in plastic wrap, and refrigerate overnight.
- Slice and bake at 350 on ungreased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 64.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 7, Sodium 34, Carbohydrate 7.8, Fiber 0.2, Sugar 4.4, Protein 0.8
CHERRY ICEBOX COOKIES
As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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レビュー数 15カテゴリ Dessert対象人数 24合計時間 10 分
- In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add almond flour, brown rice flour, cornstarch, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. Dough will be thick, but soft and a little tacky.
- Divide the dough onto two large squares of parchment paper. Shape dough into a 6 to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, until all the parchment is wrapped around and dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper. Refrigerate logs for several hours, or until completely chilled. This helps the cookies hold their shape.
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