Icebox Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 2/3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/4 tsp Sea salt, fine
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 3/4 cup Chopped candied red and/or green cherries

Found on warmvanillasugar.com

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 2-2/3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup chopped candied red and/or green cherries

Directions

• In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla and continue mixing until well combined. In a separate bowl, whisk together flour, baking powder and salt. Stir flour into butter mixture in 2 additions. Stir in cherries.
• Divide dough into thirds. Place one piece on a large piece of waxed paper and roll it into an 8-inch (20 cm) long log. Remove paper, wrap in plastic wrap, and twist ends to seal. Repeat with the other two pieces. Refrigerate for at least 3 hours or until firm.*
• When ready to bake, preheat oven 375°F. Cut into 1/3-inch (~1 cm) thick slices and place, about 2 inches apart, on parchment paper-lined baking sheets. Bake for about 10 minutes or until lightly browned on the bottom.
• Let pans cool on a wire rack for 5 minutes. Transfer to racks and let cool completely.