Cherry Icebox Cookies recipe
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Ingredients
- ½ cup butter ½ cup butter flavored shortening 1 cup white sugar 1 egg 1 teaspoon vanilla extract 2 ¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 (10 ounce) jars maraschino cherries, drained and chopped 1 ¼ cups chopped pecans 1 (2.25 ounce) jar red decorator sugar
Nutrition Info
- 237.8 caloriescarbohydrate: 29.6 gcholesterol: 17.9 mgfat: 12.8 gfiber: 1.1 gprotein: 2.3 gsaturatedFat: 4 gservingSize: -sodium: 99.5 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Cherry Icebox Cookies
Directions
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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.