Cherry Icebox Cookies

 

1 C. (2 sticks / 227 g) unsalted butter, softened

1 ¼ C. (250 g) granulated sugar

1 large egg, room temperature

¼ C. maraschino cherry juice (You’ll see the jar listed below, use ¼ C. from the jar.)

½ tsp. almond extract

3 ¼ C. (406 g) all-purpose flour

½ tsp. baking soda

¼ tsp. cream of tartar

1 jar (10 ounces) maraschino cherries, quartered (about ½ cup)

½ C. (71.5 g) almonds, finely chopped (can omit)

 

In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.) Add the egg, cherry juice, and almond extract. Mix until incorporated. In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine. With the mixer on low, add the flour mixture to the wet ingredients, 1 C. at a time, until combined. Gently fold in the cherries and the almonds. Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm. When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Remove the dough from the refrigerator and place each roll on a cutting board. Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart. Bake 7-9 minutes, or until edges are slightly browned.