Icebox Cookies

1. 1

   In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla and continue mixing until well combined. In a separate bowl, whisk together flour, baking powder and salt. Stir flour into butter mixture in 2 additions. Stir in cherries.

2. 2

   Divide dough into thirds. Place one piece on a large piece of waxed paper and roll it into an 8-inch (20 cm) long log. Remove paper, wrap in plastic wrap, and twist ends to seal. Repeat with the other two pieces. Refrigerate for at least 3 hours or until firm (see note below).

3. 3

   When ready to bake, preheat oven 375u00b0F. Cut into 1/3-inch (about 1 cm) thick slices and place, about 2 inches apart, on parchment-paper-lined baking sheets. Bake for about 10 minutes or until lightly browned on the bottom.

4. 4

   Let pans cool on a wire rack for 5 minutes. Transfer to racks and let cool completely.

5. 5

   Yields 60 cookies.

6. 6

   Notes:

7. 7

   You can refrigerate logs for up to 3 days or freeze in an airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before baking if frozen.

8. 8

   Baked cookies can be stored in an airtight container at room temperature for up to 5 days.

* Per serving · 4 servings · Values may vary.

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