Gluten Free Cherry Icebox Cookies Recipes

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.

GLUTEN-FREE DECADENT DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; set aside. In large bowl, mix dry cookie mix, dry pudding mix, cherries and pecans. Add melted butter, eggs and vanilla; stir until soft dough forms.
• Drop dough by rounded measuring tablespoonfuls onto lined cookie sheets; flatten slightly. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread over cookies. Allow chocolate to set until firm, about 1 hour.

GLUTEN-FREE CHERRY ICEBOX COOKIES

Steps:

• Cream the butter and sugar together.
• Beat in eggs and vanilla.
• Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
• If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
• Roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight.
• When ready to bake, slice logs thinly and place on a greased baking sheet.
• Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
• Enjoy!

CHERRY ICEBOX COOKIES

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.

CHERRY-ALMOND ICEBOX COOKIES

Steps:

• 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.

CHERRY ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.