Cherry Walnut Icebox Cookies Recipes

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GRAMMY'S ICE BOX COOKIES



Grammy's Ice Box Cookies image

Walnuts and cinnamon flavor this refrigerator cookie ready to bake when you are.

Provided by Lisawas

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 5h

Yield 36

Number Of Ingredients 8

5 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 pound margarine
1 cup white sugar
1 cup light brown sugar
3 eggs
1 cup chopped nuts

Steps:

  • In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
  • Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
  • Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 161.9 mg, Sugar 11.8 g

CHERRY-PECAN ICEBOX COOKIES



Cherry-Pecan Icebox Cookies image

During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 13 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/4 cups sugar
1 large egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup chopped pecans
3/4 cup red and/or green candied cherries

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY ICEBOX COOKIES



Cherry Icebox Cookies image

As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WALNUT REFRIGERATOR COOKIES



Walnut Refrigerator Cookies image

My friend, Carolyn, brought these cookies into the quilt shop where I work and I begged her for the recipe. This is a delicious, fast refrigerator cookie that has just the right amount of sweetness. I made a batch at my first opportunity and my hubby loved them as much as I did, especially with a hot cup of coffee. The rolls of dough would be great to put in the freezer too, so you could have these little gems whenever you want too.

Provided by Georgeann Dodge

Categories     Frozen Desserts

Time 20m

Yield 36 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter or 1 cup margarine, softened
1 large egg
1 teaspoon vanilla extract
1 cup walnuts, finely chopped

Steps:

  • In a large mixing bowl, combine flour, both sugars, salt and baking soda.
  • Add butter, egg and vanilla. Beat with an electric mixer until blended.
  • Stir in walnuts.
  • Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
  • When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
  • Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
  • Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

Nutrition Facts : Calories 116.4, Fat 7.4, SaturatedFat 3.5, Cholesterol 18.7, Sodium 73, Carbohydrate 11.6, Fiber 0.4, Sugar 5.9, Protein 1.4

CHERRY WALNUT COOKIES



Cherry Walnut Cookies image

A delicious and pretty cookie to add to your Christmas cookie tray. Anna's recipe was one passed down for two generations in her family. Source: Canadian Living Magazine, from Anna OIson's - Anna and Michael Olson Cook at Home..

Provided by Elly in Canada

Categories     Dessert

Time 23m

Yield 12 dozen

Number Of Ingredients 8

1 cup butter, softened
1 cup icing sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 cups candied red cherries, cut in half
1 cup walnut halves, chopped

Steps:

  • In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
  • Then add flour and salt; stir until blended.
  • Stir in cherries and walnuts.
  • Divide dough into thirds; shape each into 10" (25 cm) long log.
  • Wrap and chill until firm, at least 3 hours.
  • Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
  • Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
  • These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
  • Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
  • Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
  • These are really delicious cookies, well worth the time it takes to make them!
  • Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
  • Note: chill time of 3 hours is not included in prep time.

WALNUT ICEBOX COOKIES



Walnut Icebox Cookies image

This is my recipe is from my paternal grandparents and was always called "Mother and Dad Horman's Ice Box Cookies" in our family. No, I didn't just mispell my last name. It was whoever filled out my father's birth certificate who did it! The card in the recipe box has lots of annotations by my father and they are included...

Provided by Heidi Hoerman

Categories     Cookies

Number Of Ingredients 8

1/2 lb melted butter (or 1/2 butter and 1/2 crisco)
1 1/4 c sugar (more sugar walt says) "1 2/3 cups good"
2 eggs, beaten
1/2 tsp salt
vanilla to taste "1 tsp."
2 3/4 c flour
good 1/2 tsp baking soda
1 c nutmeats

Steps:

  • 1. Form in loaf with hands on floured paper
  • 2. "Refrigerate - put back in the refrig. between batches"
  • 3. Cut thin and bake 400F [crossed out, 350F crossed out, 325F crossed out] "375F" 10 "to 12" minutes.
  • 4. "Don't put too close together on cookie sheet. Release from cookie sheet while still hot. Remove from cookie sheet when firm."

CHERRY WALNUT ICEBOX COOKIES



CHERRY WALNUT ICEBOX COOKIES image

Yield 5 dozen

Number Of Ingredients 11

2 cups sifted flour
1/2 teaspoon baking soda
1/3 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup firmly packed dark brown sugar
1/4 cup unsalted butter -- softened
1 egg -- beaten
1 tablespoon cherry liqueur
1/16 teaspoon vanilla extract
3/4 cup coarsley chopped marachino cherries -- drained
1 cup walnuts -- finely chopped

Steps:

  • Sift together flour, baking soda, salt and cream of tartar. In a large mixing bowl, combine flour mixture with sugar. Cut the butter into chunks and add to flour mixture. Using a pastry blender, or two forks, work the butter into flour mixture until the texture resembles that of course oatmeal. Add the beaten egg. Mix in the liqueur and vanilla. Stir in the chopped cherries and walnuts. Knead until smooth. If the dough is too sticky, add more flour, a little at a time, until it is easier to work. Divide dough into two equal parts. Shape into rolls about 2" in diameter. Wrap each roll in waxed paper. Chill overnight in the refrigerator. Do not freeze. The next day, preheat oven to 400º. Lightly grease two large baking sheets with butter or vegetable shortening. Using a sharp knife, cut the dough rolls into 1/4" slices. Arrange dough slices 1" apart on the baking sheets. Bake for 10-12 minutes, or until cookies have browned around the edges. After the cookies have cooled for 2-3 minutes, transfer to wire racks to cool completely.

CHERRY WALNUT ICEBOX COOKIES 2



CHERRY WALNUT ICEBOX COOKIES 2 image

Yield 4 dozen

Number Of Ingredients 11

1/2 cup butter
1/2 cup butter flavored shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (10 ounce) jars maraschino cherries, drained and chopped
1 1/4 cups chopped walnuts
1 (2.25 ounce) jar red decorator sugar

Steps:

  • In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour). Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks

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