Cherry-Almond Icebox Cookies
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!
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.