cherry icebox cookies

Cherry Icebox Cookies are slice-and-bake cookies made with maraschino cherries and chopped almonds for a nutty crunch.

Cherry Icebox Cookies

(2 sticks / 227 g) unsalted butter, (softened)

¼ cups (250 g) granulated sugar

egg, (room temperature)

maraschino cherry juice ((You'll see the jar listed below, use ¼ cup from the jar.))

almond extract

¼ cups (406 g) all-purpose flour

baking soda

¼ teaspoon cream of tartar

(10 ounces) maraschino cherries, (quartered (about ½ cup))

(71.5 g) almonds, (finely chopped)

Cream butter and sugar.

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 egg, cherry juice, and almond extract.

Add the egg, cherry juice, and almond extract. Mix until incorporated.

Whisk together dry ingredients.

In a separate bowl add flour, baking soda, and cream of tartar.  Whisk together to combine.

Add dry ingredients to wet ingredients.

With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.

Fold in cherries and almonds.

Gently fold in the cherries and the almonds.

Roll dough into 2 logs. Chill dough in refrigerator.

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.

Preheat oven. Line baking sheets.

When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper.

Remove dough from refrigerator.

Remove the dough from the refrigerator and place each roll on a cutting board.

Cut into cookies.

Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart.

Bake.

Bake  7-9 minutes, or until edges are slightly browned.

Cherry Icebox cookies were my favorite as a kid, but my grandmother's recipe has been lost over the years. I tried these, and they were PERFECT--exactly the color, texture, and flavor that I remember from my childhood. I'm so excited that I can share these with my daughter, who is now 4, and at the age where cherry icebox cookies became my favorite.

I’ve been looking for a cherry chip recipe and haven’t found one I liked. Until now. I exchanged the almond extract for vanilla and doubled it. I exchanged the almonds for cherry chips. I added about 5 drops of red food colouring to deepen the pink. I left out the cherries to keep it from being too sweet with the chips. These came out AMAZING! Just like the Mrs Field’s cookies I used to get as a kid!

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