Cherry Icebox Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
3hrs 15mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
  2. 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.
  3. 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.
  4. Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
  5. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: