This is my Grandmother's recipe, at least 50 years old, a classic cherry almond icebox cookie that I turned into a bar cookie. I also dip or drizzle white chocolate on the cooled cookies to make them a little more fancy for Christmas cookie exchanges. But it's delicious either way!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.

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  • Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan.

  • Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks.

  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.

Cook's Note:

My grandmother's original recipe called to divide the dough into two logs, roll in plastic wrap, and refrigerate until firm. Slice into 1/4-inch coins; bake at 350 degrees F for 15 minutes. Or roll into 1-inch balls, press down lightly and bake at 350 degrees F for 15 minutes.

Look for all-natural glace cherries, without food dye, if you prefer. Or plump up dried tart cherries in hot water for 10 minutes, dry and add 1/4 teaspoon of almond extract to the dough.

Store cookies in an airtight container at room temperature or in refrigerator for up to 3 weeks; store in freezer for up to 6 months.

Nutrition Facts

175 calories; protein 1.8g; carbohydrates 21g; fat 9.7g; cholesterol 20.8mg; sodium 62.2mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
12/25/2015
I made these the traditional ice box cookie way and they turned out very well. Read More
(2)

Most helpful critical review

Rating: 2 stars
12/12/2016
I love the cherry almond combo and had high hopes for this recipe. But the bars were very dense... I didn't like the consistency. I had to bake them an extra 10 minutes to get the middle cooked. I ended up frosting them with almond frosting and topping with half a candied cherry to make them look and tast better. Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/25/2015
I made these the traditional ice box cookie way and they turned out very well. Read More
(2)
Rating: 2 stars
12/12/2016
I love the cherry almond combo and had high hopes for this recipe. But the bars were very dense... I didn't like the consistency. I had to bake them an extra 10 minutes to get the middle cooked. I ended up frosting them with almond frosting and topping with half a candied cherry to make them look and tast better. Read More
Rating: 2 stars
12/12/2020
It just for me too dry Read More
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Rating: 3 stars
12/24/2015
This was more like a blondie and may be better to remain as a cookie recipe. As the other reviewer correctly assessed it seemed a bit too buttery. I might try it as an icebox cookie and i suspect it will turn crispy and better. Read More
Rating: 5 stars
12/11/2018
As I dislike white chocolate I m sorry to say I used very dark chocolate...delicious!!! Read More
Rating: 1 stars
01/13/2016
The recipe calls for way too much butter. I will not make these again. Read More
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