Cherry Walnut Refrigerator Cookies Recipes

CHERRY WALNUT COOKIES

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.

CHERRY ICEBOX COOKIES

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.

WALNUT REFRIGERATOR COOKIES

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.

CHERRY-ALMOND REFRIGERATOR COOKIES

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
• Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
• Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

CHERRY-PECAN ICEBOX COOKIES

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.

EASY REFRIGERATOR COOKIES

Steps:

• In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.