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| Cherry Icebox Cookies |
"If you want cherries, that is the cookie for you !"
Ingredients :
- half of cup butter
- half cup butter flavored shortening
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-reason flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 (10 ounce) jars maraschino cherries, tired and chopped
- 1 1/four cups chopped pecans
- 1 (2.25 ounce) jar crimson decorator sugar
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- In a medium bowl, beat together the butter and shortening. Add the sugar; cream properly. Mix inside the egg and vanilla. Sift collectively the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries among paper towels to cast off extra moisture. Stir cherries and pecans into the dough. Cover and kick back for 2 hours.
- Shape the bloodless dough into 2 logs. Roll them within the colored sugar, wrap in wax paper and sit back again till company (about 1 hour).
- Preheat oven to 400 tiers F (two hundred degrees C). Lightly grease cookie sheets.
- Unwrap dough and slice into 1/four inch slices. Place on the organized cookie sheets, and bake for eight to 10 minutes in the preheated oven. Allow cookies to chill 1 minute before casting off from cookie sheets to cool on twine racks.
Notes :
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