Cherry Icebox Cookies
|Butter||1 Cup (16 tbs), softened (No Substitutes)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Maraschino cherry juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs)|
In a mixing bowl, cream butter and sugars.
Beat in egg and vanilla.
Combine dry ingredients; gradually add to creamed mixture.
Add cherry and lemon juices.
Stir in nuts and cherries.
Shape into four 12-in rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in slices.
Place 2 in apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until the edges begin to brown.
Remove to wire racks to cool.