Description
Melt-in-your-mouth icebox cookies made with candied green and red cherries.
Ingredients
- 1 cup Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 2 teaspoons Pure Vanilla Extract
- 2-⅔ cups All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Fine Sea Salt
- ¾ cups Chopped Candied Red And/or Green Cherries
Preparation
In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla and continue mixing until well combined. In a separate bowl, whisk together flour, baking powder and salt. Stir flour into butter mixture in 2 additions. Stir in cherries.
Divide dough into thirds. Place one piece on a large piece of waxed paper and roll it into an 8-inch (20 cm) long log. Remove paper, wrap in plastic wrap, and twist ends to seal. Repeat with the other two pieces. Refrigerate for at least 3 hours or until firm (see note below).
When ready to bake, preheat oven 375°F. Cut into 1/3-inch (about 1 cm) thick slices and place, about 2 inches apart, on parchment-paper-lined baking sheets. Bake for about 10 minutes or until lightly browned on the bottom.
Let pans cool on a wire rack for 5 minutes. Transfer to racks and let cool completely.
Yields 60 cookies.
Notes:
You can refrigerate logs for up to 3 days or freeze in an airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before baking if frozen.
Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
