Cherry Icebox Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - butter
  • 1/2 cups - butter flavored shortening
  • 1 cups - white sugar
  • 1 - egg
  • 1 teaspoons - vanilla extract
  • 2 3/4 cups - all-purpose flour
  • 1 teaspoons - baking powder
  • 1/2 teaspoons - salt
  • 20 ounces - maraschino cherries, drained & chopped
  • 1 1/4 cups - pecans, chopped
  • 1 jars - red decorator sugar
  • Directions:

    In a medium bowl, beat together butter and shortening. Add sugar and cream well. Mix in the egg and vanilla. Sift together 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 dough. Cover and chill for 2 hours.
    Shape the cold dough into 2 logs. Roll them in colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
    Preheat oven to 400° F. Lightly grease cookie sheets.
    Unwrap dough and slice into 1/4-inch slices. Place on prepared cookie sheets, and bake for 8-10 minutes. Allow cookies to cool 1 minute before removing to wire racks to finish cooling.

    Brief Description

    Delightful icebox cookies with maraschino cherries and pecans.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 3 hour(s) 20 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    August 1, 2012

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