Cherry Icebox Cookies Cherry Icebox Cookies

Image: Canadian Living | Holiday Baking 2014

These red and green–speckled cookies are the perfect way to spread the festive spirit. If you like, substitute the glac? cherries for another candied fruit.

  • Portion size 60 servings
  • Credits : Canadian Living: Holiday Baking 2014



In large bowl, beat butter with sugar until 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; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (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 before continuing with recipe.)

Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts per cookie: about

  • Sodium 35 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 69.0
  • Total fat 3 g
  • Potassium 12 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 3.0
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Baking & Desserts

Cherry Icebox Cookies