Cherry-Almond Icebox Cookies
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.