Cherry Icebox Ribbon Cookies Recipes

CHERRY ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating 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 dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CHERRY ICEBOX COOKIES

Steps:

• 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 in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

SHAPED ICEBOX COOKIES

Steps:

• Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CHERRY ICEBOX COOKIES

Steps:

• 1. In mixing bowl combine butter, shorting and cream well. Add sugar and egg, mix well. Add vanilla, flour, baking powder and salt. Add chopped cherries. Mix well. Roll up in wax paper and shape like a log. Chill 4 hours and slice and bake at 350 for 8-10 minutes.
• 2. You can wrap extra in saran wrap and keep chilled in the fridge for a week and slice and bake as needed.

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

CHERRY ICEBOX COOKIES

Steps:

• in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries.
• shape into 4 12" rolls, wrap each roll in plastic wrap --
• refrigerate 4 hours or till firm.
• unwrap and cut into 1/4" slices.
• place 2" apart on ungreased sheets.
• bake at 375* for 8=10 minutes or edges begin to brown --
• remove to racks to cool.

CHERRY PECAN ICEBOX COOKIES

Steps:

• 1. 1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and pecans. Divide dough into 3 equal pieces and shape into round logs, 10-inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours. 2. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. 3. Cut rounds of cookie dough as thinly as possible, about 1/8-inch thick and place on baking tray 1-inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely. 4. Cookies can be made and stored in an airtight container for up to 2 weeks or frozen. Unbaked dough can also be wrapped airtight and then frozen. Makes about 4 dozen cookies.

CRANBERRY CHERRY ICEBOX RIBBON COOKIES

Steps:

• In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
• Transfer the mixture to a small, heavy saucepan.
• Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
• Let stand until cooled slightly. Stir in the almond extract.
• Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
• DOUGH:.
• In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
• Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
• Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
• Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.