Always wanting to create and try new cookie combinations I decided to investigate Ice Box Cookies as they are new territory for me. I googled ice box cookies and learned they are simply butter, sugar, eggs, flour, a few other ingredients and your add in of choice. Pretty much the basis to any cookie, except they are rolled and put into the fridge or freezer until ready to use. As usual my mind started spinning with all kinds of combinations I could make and so I went back to one of my basic cookie dough recipes and excitedly made 3 different variations of ice box cookies in two days hoping they would all turn out great.
The only time I used candied cherries is in Christmas baking, so I fondly named these Merry Cherry Ice Box Cookies. For my first batch of cookies, I opted to make them without baking soda or powder to see what they’d do. And I rolled them in toasted coconut since I love coconut. They turned out lovely and good enough to share. A simple but tasty little cookie that has received 4 thumbs up here.
- 1 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2½ cups all purpose flour
- ¼ tsp salt
- 1 cup candied red and green cherries, chopped small
- 1 cup toasted coconut
- Aluminum foil
- Beat together butter and sugar until creamy. Add eggs and vanilla, continue to beat until combined. Add candied cherries and stir.
- Sift in your flour and salt. Mix until all combined. The dough should be a little sticky and come together easily. If you find it a little dry, you can add a couple drops of water.
- Split dough into two halves and roll each half into roughly a 2 inch log. Roll each log in the toasted coconut. Wrap in foil and put into freezer or fridge.
- When ready to bake cookies slice dough log into about ¼ inch slices. Bake in 375 F oven for about 7-8 minutes.