Icebox Cookies

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 2 additions. Stir in cherries.

Divide dough into thirds. Place, 1 at a time, on large piece of waxed paper; using paper as guide, roll into 8-inch (20 cm) long log. Remove paper; wrap in plastic wrap, twisting ends to seal. Refrigerate for at least 3 hours or until firm. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes.)

Cut into 1/4-inch (5 mm) thick slices; place, about 2 inches (5 cm) apart, on parchment paper-lined or greased rimless baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

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