Cherry Icebox Cookies

Sure! These cookies would be delicious with or without the nuts. Or, you could try the cookies with a different kind of nut like walnuts.

How to Freeze Cherry Icebox Cookies

You can freeze these cookies before you bake them (freeze the dough) or after you have baked the cookies. To freeze the dough, simply wrap the logs of dough in a couple more layers of plastic wrap. They will last in the freezer for up to 3 months. When ready to bake, simply let the dough thaw a bit in the refrigerator before cutting.

If you want to freeze the baked cookies, let them cool completely. Then, freeze the baked cookies in a freezer-safe container. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying.

Ingredients

▢1 cup (2 sticks / 227 g) unsalted butter, softened▢1 ¼ cups (250 g) granulated sugar▢1 large egg, room temperature▢¼ cup maraschino cherry juice (You'll see the jar listed below, use ¼ cup from the jar.)▢½ teaspoon almond extract▢3 ¼ cups (406 g) all-purpose flour▢½ teaspoon baking soda▢¼ teaspoon cream of tartar▢1 jar (10 ounces) maraschino cherries, quartered (about ½ cup)▢½ cup (71.5 g) almonds, finely chopped

Instructions

In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.)

Add the egg, cherry juice, and almond extract. Mix until incorporated.

In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine.

With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.

Gently fold in the cherries and the almonds.

Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm.

When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper.

Remove the dough from the refrigerator and place each roll on a cutting board.

Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart.

Bake 7-9 minutes, or until edges are slightly browned.