Cherry Icebox Cookies
1 c. butter, softened
1 c. sugar
1 large egg
1 tsp. vanilla extract
2 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 16-ounce jar maraschino cherries, drained and finely
chopped
1 c. finely chopped pecans
1/4 c. red decorator sugar (optional)
Beat butter at medium speed of an electric mixer until
creamy.
Gradually add sugar, beating well. Add egg and
vanilla, beat well.
Combine flour, baking powder and salt, add to butter
mixture, beating well. Pat cherries between paper
towels to remove excess moisture. Stir cherries and
pecans into the dough. Cover and chill for 2 hours.
Shape dough into two 1 1/2-inch diameter, 8-inch long
rolls. Roll in colored sugar, if desired. Wrap rolls
in waxed paper and freeze until firm. Unwrap frozen
dough and slice into 1/4-inch thick slices, using a
sharp knife. Place on lightly greased cookie sheets.
Bake at 400 degrees for 8 to 10 minutes or until
golden. Let cool 1 minute on cookie sheets. Transfer
to wire racks to cool completely.
Makes 4 dozen cookies.
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