Cherry Icebox Cookies Life with the Betsills
Preheat oven to 400 degrees F. Unwrap frozen dough, and slice into 1/4-inch-thick slices, using a sharp knife. Place on lightly greased cookie sheets. (Do not let thaw.) Bake 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
Cherry Ice Box Cookies A Pretty Life In The Suburbs
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir.
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Icebox Cookies Recipe *Video Recipe*
Directions. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, cherry and lemon juices, and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. Shape into four 12-in. rolls; securely wrap each in waxed paper. Refrigerate for 4 hours or until firm.
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Wrap logs in plastic wrap, and store in the fridge at least 4 hours or up to 5 days. Step 8. When you're ready to bake, preheat the oven. Line a baking sheet with parchment paper. Remove the cookie logs from the fridge, and slice. Step 9. Place the sliced cookies on the prepared baking sheet about 1/2 inch apart.
Cherry Ice Box Cookies A Pretty Life In The Suburbs
Directions. Preheat oven to 350°. In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine next 4 ingredients; add to creamed mixture. Stir in nuts if desired. On a lightly floured surface, shape the dough into three 10x1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm. Unwrap and cut into 1/8- to 1/4-in. slices.
Recipe Cherry Icebox Cookies
Using a standing or hand-held mixer, cream together the butter, granulated sugar, and salt in a large bowl. Beat the egg yolk in; mix well. Add the flour and pistachios; blend on low speed until just combined. With a strong spoon or your hands, mix the cherries in. Divide the dough in half, and roll each piece into a log about 12 inches long.
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Line two baking sheets with parchment paper. Using a knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and let cool completely on a wire rack.
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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.
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Using an electric mixer or stand mixer, beat the butter and sugar until fluffy and smooth. Add in egg and vanilla extract. In a medium sized bowl, whisk together the flour, baking powder, and salt. Using a spatula, mix in the butter mixture from Step 1. Stir in cherries and chopped pecans.
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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.
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Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla extract. Drain the cherries and chop into small pieces. Add to the mixture along with the lemon juice until blended. In a separate bowl combine the dry ingredients (except for the decorating sugar) well with a fork or whisk.
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In a medium bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally.
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Split the batter into 2 or 3 batches, and work each batch into a roll 1 1/2 inches in diameter. Roll each roll of dough in the 1 cup of shredded coconut, to coat the outside. Wrap/roll in wax paper, tie up the ends, and refrigerate for at least 30 minutes. Overnight is best. When you are ready to bake them, preheat your oven to 375 degrees.
Cherry Icebox Cookies Life with the Betsills
16. Pistachio Cranberry Icebox Cookies. These pistachio and cranberry icebox cookies are super colorful, wonderfully chewy, and ideal for the festive season. They're a little nutty, a bit fruity, and decadently sweet. The cookies are crisp and crumbly, with a satisfying crunch from the pistachio.
