Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1/4 cup maraschino cherry juice
- 4-1/2 teaspoons fresh lemon juice
- 1 teaspoon vanilla flavoring
- 3-1/4 cups all-purpose flour
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries
Dietary Details
1 cookie: 66 calories, 3g fat (2g saturated fats), 10mg cholesterol, 37mg sodium, 9g carb (4g sugars, 0g fiber), 1g protein.
Directions
- Inside a large bowl, cream butter and sugars until light and fluffy. Beat within the egg, cherry and lemon juices and vanilla. Combine dry ingredients progressively increase creamed mixture and blend well. Stir in nuts and cherries.
- Shape into four 12-in. rolls wrap each in plastic wrap. Refrigerate for 4 hrs or until firm.
- Unwrap and reduce 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 8-ten minutes or before the edges start to brown. Remove to wire racks to awesome. Yield: 16 dozen.
Initially printed as Cherry Icebox Cookies in Country Lady Christmas Annual 2000, p35