Cherry Pecan Icebox Cookies Recipe
The classic Icebox Cookie takes on a new twist with the addition of Candied Cherries.
Since the dough is made ahead of time and refrigerated, it is easy to slice and bake them before company arrives.
Candied Cherries are a popular item when it comes to baking and the holidays. They often run out of them at my local market. I buy mine a month or so ahead of time so I have them on hand.
Some historians say, the idea of candying fruit was about satisfying a sweet tooth. Most however say it was devised as a method of preserving the fruit.
The bright red color of the Candied Cherries makes this a lovely Cookie to bake for the holidays. They also stack and store well in an airtight container.
CHERRY PECAN ICEBOX COOKIES RECIPE
- 1 & 1/4 Cups Sugar
- 2 & 1/2 Cups Flour
- 1 Cup Butter, softened
- 1 Egg
- 1 & 1/2 Teaspoons Baking Soda
- 1/8 Teaspoon Salt
- 1/4 Cup Hot Water
- 8 Ounces Red Candied Cherries, diced
- 1 Cup Pecans, chopped
1. In a medium size mixing bowl, combine the Flour, Salt and Baking Soda. Set aside.
2. In a large mixing bowl cream the Butter and Sugar with a handheld mixer until light and fluffy.
3. Add the Egg and mix until combined.
4. Slowly add in the Flour mixture stirring well with a wooden spoon until the Dough starts to come together.
5. Stir in the Candied Cherries, Pecans and the Water. The Dough should start to become workable now.
6. Roll the Dough into 3 logs. They should be about 12 inches long and 2 inches wide as you see here. Wrap the logs in plastic wrap and refrigerate for 6-8 hours or overnight. The Dough should be firm.
7. Time to bake Cookies! Preheat your oven to 350 degrees.
8. Unwrap one package of Cookie Dough. Leave the remaining logs in the refrigerator until ready to use them. Slice the Dough into 1/4 inch thick slices and place them on an ungreased cookie sheet about 2 inches apart.
9. Bake the cookies for 8-10 minutes or until golden brown. All ovens cook differently so check the cookies at 8 minutes then add more time if needed. I needed to bake my Cookies for 15 minutes in my oven. Just look for a golden brown color as you see here. Don’t undercook them or the taste will not be accurate.
10. When done baking, remove the cookie sheet from the oven and let the Cookies stand for 2 minutes before removing them from the cookie sheet. Allow the Cookies to cool on a cookie rack before serving.
~ Yield is 7 dozen Cookies. You can refrigerate the Dough for up to 3 days prior to baking.
Recipe by: Hot Dish Homemaker