Day 5 of my Christmas Cookie Extravaganza! Whew. That’s a lot of baking in one week! This is my last cookie in this series, and my pants are thankful for that.
It’s been a slice…these cookies that is! I love Ice Box Cookies. They’re pretty, easy to make and SO convenient! Oh, and perfect for gift giving too! I love that you can have these made, and in the fridge all ready to go. Bake them when you have unexpected guests arrive, or just when you want/need a fresh baked cookie! There’s just something so wonderful about being able have fresh baked cookies at your beck and call! And without the mess every time you want one!
Have them ready. Bake as needed. Perfectly convenient for the holiday season!
Today’s cookies are Cherry Ice Box Cookies!
These are so pretty and festive…the pink will make them the perfect stand out cookie on the ol’ Santa cookie plate!
Dress them up with some pretty wrapping and you have the perfect hostess gift!
There are so many ways to give edible gifts…you can put them in pretty boxes or tins, or wrap them up in parchment or wax paper and tie them with festive string.
For a little extra pizzaz, iron together 2 sheets of wax paper with some tissue paper or confetti in between them…instant pretty paper for wrapping food in! I’m going to post a little How To tutorial for this pretty packaging project so stay tuned!
You can even give the raw dough as a gift. That way your friends or family can bake the cookies when they want them! Just wrap them up in wax paper and tie the ends with some pretty ribbon. An instant yummy gift!Print
Cherry Ice Box Cookies
- Yield: 0 Makes about 6 dozen cookies. 1x
- 1 cup butter (not margarine, at room temperature)
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp almond flavouring
- 2 1/2 cups flour
- 1 cup candied cherries (chopped up)
- 1/2 cup finely chopped almonds
- wax paper
- 1 cup of shredded coconut (set aside – do not mix into dough)
- Cream together the butter and sugar.
- Add the eggs and almond flavouring. Mix well.
- Add the flour, cherries and chopped almonds. Combine, and work into a dough.
- 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.
- Slice the cookies a generous 1/4 inch thick and place on a parchment paper lined cookie sheet.
- Bake for 8-10 minutes.
If you want your cookies extra pink, add a teaspoon or two of the liquid from maraschino cherries, or a couple drops of red food colouring.
I hope you have enjoyed this cookie series! I’ve loved doing it! Come back tomorrow too…I’m going to round-up my cookie recipes from last year!
Happy baking and have a delicious day!
Here are the rest of the cookies from this series…
Yummy Linking: Design Dining & Diapers, Whipperberry, Kitchen Fun with My 3 Sons, Poofy Cheeks, Tatertots & Jello, Funky Junk Interiors, It’s Overflowing, Craft-O-Maniac, Between Naps on the Porch, Thistlewood Farms