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Old-Fashioned Cherry Nut Icebox Cookies

There’s something magical about the smell of cookies baking, especially when it evokes a feeling of nostalgia. I remember my grandmother always having a stash of these cookies ready. No matter the day, there was always a plate of these cookies, perfect with a glass of milk after school. These weren’t fancy, but they were made with love, and that’s what mattered most. This icebox cookie recipe brings back those warm, fuzzy memories every time.

Recipe Overview

Prep Time: 24 hours, 8 minutes (includes chilling)
Cook Time: 5-8 minutes
Total Time: 24 hours, 13 minutes
Yields: 48 cookies
Dietary Type: Not specified

Ingredients

½ cup butter, softened
½ cup packed brown sugar
½ teaspoon vanilla
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons finely chopped candied cherries
3 tablespoons chopped nuts

Equipment Needed

Mixing bowl
Small bowl
Measuring cups and spoons
Plastic wrap or wax paper
Cookie sheet
Cooling rack

Instructions

In a mixing bowl, cream together the ½ cup softened butter and ½ cup packed brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air and achieving a tender cookie. Use an electric mixer or do it by hand, ensuring the butter is properly softened to avoid lumps.
Add ½ teaspoon vanilla and 1 large egg to the creamed butter and sugar mixture. Mix well until everything is fully incorporated. The egg acts as a binder, and the vanilla enhances the overall flavor profile.
In a separate, small bowl, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Stir this dry mixture thoroughly to ensure even distribution of the baking powder and salt. This will help your cookies rise properly and have a balanced flavor.
Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies.
Stir in 3 tablespoons finely chopped candied cherries and 3 tablespoons chopped nuts. Distribute them evenly throughout the dough. Feel free to experiment with different types of nuts, such as walnuts, pecans, or almonds, based on your preference.
Shape the dough into a log approximately 2 inches in diameter. This can be done on a lightly floured surface or directly in a piece of plastic wrap.
Wrap the dough log tightly with plastic wrap or wax paper. Ensure there are no air pockets to prevent the dough from drying out.
Chill the wrapped dough thoroughly in the refrigerator. An overnight chilling period is ideal, or for at least several hours. This firms up the dough, making it easier to slice and preventing the cookies from spreading too thin during baking.
When you’re ready to bake, preheat your oven to 400°F (200°C). Ensure your oven rack is in the center position for even baking.
Cut the chilled cookie dough log into ¼-inch thick slices. A sharp knife is essential for clean, even slices. If the dough is too hard to cut easily, let it sit at room temperature for a few minutes.
Place the cookie slices onto a lightly greased cookie sheet, leaving a little space between each cookie. This allows for proper air circulation and prevents the cookies from sticking together during baking.
Bake for 5 to 8 minutes, or until the edges are lightly golden brown and the cookies are almost firm to the touch. Keep a close eye on them, as they can burn quickly.
Remove the cookie sheet from the oven and transfer the cookies to a wire rack to cool completely. This prevents them from continuing to cook on the hot baking sheet and helps them maintain their crisp texture.

Expert Tips & Tricks

For a more intense flavor, consider toasting the nuts lightly before adding them to the dough.
If you want to add a touch of spice, try incorporating a pinch of ground cinnamon or nutmeg into the dry ingredients.
To prevent the cookies from spreading too much, ensure the butter is not too soft when creaming it with the sugar.
If you find the dough too sticky to handle, dust your hands and the work surface with a little flour.
If you don’t have candied cherries, you can substitute them with other dried fruits, such as cranberries or raisins.
For even baking, rotate the cookie sheet halfway through the baking time.

Serving & Storage Suggestions

These icebox cookies are delicious served at room temperature with a glass of cold milk, a cup of tea, or coffee. They also make a wonderful addition to a dessert platter.

To store, place the cooled cookies in an airtight container. They will stay fresh at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving. The unbaked dough log can also be stored in the freezer for up to 2 months. Just thaw it in the refrigerator overnight before slicing and baking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	44.6 kcal	N/A
Calories from Fat	20 g	47%
Total Fat	2.3 g	3%
Saturated Fat	1.3 g	6%
Cholesterol	9.5 mg	3%
Sodium	43 mg	1%
Total Carbohydrate	5.4 g	1%
Dietary Fiber	0.1 g	0%
Sugars	2.2 g	9%
Protein	0.6 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Chocolate Chip Icebox Cookies: Replace the candied cherries and nuts with ½ cup of chocolate chips.
Lemon Icebox Cookies: Add the zest of one lemon to the dough for a bright, citrusy flavor.
Spiced Icebox Cookies: Incorporate ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and a pinch of ground cloves into the dry ingredients.
Gluten-Free Icebox Cookies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add ¼ teaspoon of xanthan gum if your blend doesn’t already contain it.
Vegan Icebox Cookies: Replace the butter with a vegan butter substitute, the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and ensure your sugar is vegan-friendly (some brands are processed with bone char).

FAQs (Frequently Asked Questions)

Q: Why do I need to chill the dough?
A: Chilling the dough allows the butter to firm up, which prevents the cookies from spreading too much during baking. It also helps to develop the flavors.

Q: Can I use different types of nuts?
A: Absolutely! Feel free to experiment with walnuts, pecans, almonds, or any other nuts you prefer. Toasting them beforehand will enhance their flavor.

Q: How do I prevent the cookies from burning?
A: Keep a close eye on the cookies while they’re baking. Ovens can vary, so start checking for doneness around 5 minutes.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the dough log for up to 2 months. Thaw it in the refrigerator overnight before slicing and baking.

Q: My cookies are too hard. What did I do wrong?
A: Overmixing the dough can lead to tough cookies. Be sure to mix the dry ingredients into the wet ingredients until just combined.

Final Thoughts

These old-fashioned icebox cookies are a delightful treat that’s perfect for any occasion. They’re easy to make, customizable, and evoke a sense of nostalgia that’s hard to resist. Whether you’re baking them for yourself, your family, or friends, I hope you enjoy the process and the delicious results. Don’t hesitate to experiment with different flavors and ingredients to make them your own. And if you happen to have a glass of milk or a warm cup of coffee nearby, all the better! Enjoy!

Icebox Cookies Recipe