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Cherry Ice Box Cookies


Cherry Icebox Cookies

Cherry Icebox Cookies

Diana Rattray
Chill and slice these cookies or shape into small balls and flatten with the bottom of a sugared glass.


  • 1/2 cup butter, room temperature
  • 4 tablespoons shortening, room temperature
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup finely chopped pecans
  • 1/3 cup chopped candied cherries
  • 2 1/4 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt


Beat butter and shortening with the sugar, vanilla, and almond extract until smooth. Beat in the egg. Stir in pecans and chopped cherries. Stir in the flour, baking powder, and salt until blended. Place half of the dough on a rectangle of waxed paper and form into a short 2-inch diameter roll or 2-inch square bar; wrap in the waxed paper. Repeat with remaining dough. Refrigerate for 3 to 4 hours or overnight. Slice about 1/8-inch thick and place on ungreased baking sheet or parchment paper-lined baking sheet. Bake at 400° for 6 to 8 minutes.

Alternatively, you can shape the chilled cookie dough into small balls and flatten slightly with the bottom of a sugared glass.
Makes about 5 dozen cookies.

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