Return to Content

Cherry-Ginger Icebox Cookies

Cherry-Ginger Icebox Cookies
0 votes, 0.00 avg. rating (0% score)
by

Yield: 4 dozen

From the Riverbend Inn, Chocorua, NH.

Ingredients:

  • 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 16-ounce jar maraschino cherries, drained and finely chopped
  • 1/2 cup crystallized ginger, finely chopped
  • 1 cup finely chopped pecans
  • 1/4 cup red decorator sugar crystals

Instructions:

Beat butter at medium speed with 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, ginger and pecans into dough. Cover and chill at least two hours. Shape dough into two 8-inch rolls, Roll in red sugar crystals. Wrap rolls in plastic or wax paper and chill or freeze until firm.
Preheat oven to 400 degrees. Slice chilled (or frozen) dough into 1/4-inch slices, using a sharp knife. Place on lightly greased or Silpat-lined baking sheets. Bake for 8 to 10 minutes or until golden. Cool one minutes on baking sheets; remove to wire racks to cool completely.
Updated Monday, December 1st, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350