Cherry-Almond Icebox Cookies
Ingredients1 h 5 m servings 175
- 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.
- 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.
Per Serving: 175 calories; 9.7 21 1.8 21 62 Full nutrition
ReviewsRead all reviews 4
I made these the traditional ice box cookie way and they turned out very well.
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 cooke...
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 susp...