Cherry Icebox Cookies
These Cherry Icebox Cookies combine maraschino cherries and chopped almonds for a nutty, fruity crunch in a slice-and-bake cookie that’s crisp on the edges and tender inside.
Equipment
- 1 stand mixer with paddle attachment
- 2 baking sheets lined with parchment paper
- 1 Mixing bowls for wet and dry ingredients
- 1 knife for slicing cookie dough
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg room temperature
- ¼ cup maraschino cherry juice
- ½ teaspoon almond extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 jar 10 ounces maraschino cherries, quartered (about ½ cup)
- ½ cup almonds finely chopped
Instructions
- In a stand mixer bowl with paddle attachment, cream butter and sugar until light and fluffy.
- Add egg, maraschino cherry juice, and almond extract; mix until combined.
- In a separate bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture on low speed until incorporated.
- Gently fold in the quartered cherries and chopped almonds.
- Place dough on parchment paper and form into two 8-inch rolls; wrap tightly in plastic wrap.
- Refrigerate rolls for about 2 hours until firm.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Slice chilled dough into ¼-inch thick cookies and place on sheets about 2 inches apart.
- Bake for 7-9 minutes until edges are lightly browned.
Notes
- Chilling the dough enhances cookie texture and flavor.
- Use plastic wrap to prevent dough from drying out in the fridge.
- Store cookies in an airtight container up to one week.
- Substitute almonds with pecans for a different flavor.