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These cookies are buttery in flavor. Try this recipe.
* 1 cup Butter
* 1 cup Sugar
* 1 whole Egg
* 1-½ teaspoon Vanilla
* ½ teaspoons Baking Powder
* 2-⅔ cups Flour
* ¾ cups Candied Red Cherries
In a large bowl, cream butter and sugar until light and fluffy. Add the egg and vanilla beat well.
In a separate bowl, whisk together the baking powder and flour and then add to the butter and egg mixture. Stir in cherries until evenly distributed throughout the dough.
Place the dough on a large parchment paper and refrigerate for 5 hours or until firm.
Unwrap and cut into slices (1/4 inch thick). Cut 35 cookies.
Preheat oven to 180ºC (355ºF) and place cookies on a greased baking sheet. Bake 10 minutes until light brown. Let cool.
Serve and enjoy.
Collin street bakery cherry cookie recipe
Once we drive to Waco to determine family, we pass the Collin Street Loaves of bread. Collin Street is really a large, white-colored building where one can get a variety of scrumptious things. You can find sandwiches and eat there (a minimum of in the Waco location I am unsure concerning the others). However , they are a loaves of bread, plus they sell various baked goodies. Cakes, pies. They are renowned for their fruitcake. And you will find cookies.
Certainly one of their popular and scrumptious cookies may be the Cherry Icebox cookie. Soft, pink, and oh so tasty with items of cherry baked in. I understood, after i began this web site, which i desired to bake a form of that cookie.
After a little Internet searching, I discovered what claimed is the Collin Street Loaves of bread recipe here. Well, really, whomever place it here authored it "seems" is the Collin Street Loaves of bread recipe. After searching it over I considered it really worth trying out.
Observe that particular website does not have pictures. Ha! Mine does! So let us enter into it.
1/2 cup butter
1/2 cup butter-flavored shortening
1 cup sugar
1 teaspoon vanilla flavoring
1/4 teaspoon almond extract
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 10-oz jars maraschino cherries, drained and chopped
red food coloring
My first order of economic ended up being to drain and chop the 2 jars of maraschino cherries.
It was only the beginning from the cherry carnage.
I'll enable you to get, my pretties! (hack, hack)
Put on an apron with this. Really. These little suckers squirt.
Then i used many sponges to blot the cherry carnage and obtain because the moisture out when i could. I set these aside and worked out making the dough.
The recipe requires both butter and butter-flavored shortening. An initial for me personally! I have never purchased or used the butter-flavor shortening before, however I own 2 . 5 sticks from it, jeeze darn it. I better find more recipes that decision for this.
One half-cup of butter is a whole stick, . 5-cup of shortening is really a 1 / 2 of a stick.
Searching only at that photo is the very first time I have observed the instruction around the shortening stick to utilize a serrated knife to chop with the wrapper and shortening. Oops. I have never work this way.
First, the butter and shortening are mixed, and so the egg and also the extracts are added. HOWEVER. I do not own almond extract, since i avoid using almond extract, since i can't stand almond extract. And also, since this recipe was just requesting one fourth of the teaspoon from it, I opted to depart it and rather make use of a teaspoon along with a quarter from the vanilla flavoring.
Inside your trusty separate bowl, you need to sift together the flour, baking powder, and salt. Note, it's baking POWDER, not sodium bicarbonate. I am causeing this to be distinction as this was the 2nd week consecutively which i grabbed the soda from my kitchen first and almost destroyed my cookies before catching my mistake.
Stir your dry goods to your butter/egg/etc. mixture. At this time, you finish track of a fairly tough, thick dough. It had been somewhat tougher compared to cookie doughs I have been coping with recently.
The language "tough dough" are accurate within this context, however they sure look funny together.
Here, things obtain a little challenging because you are dirty mixing these items. You'll still gotta add individuals cherries.
Mix these glistening little rubies in, after which you know what! You are still dirty mixing, because you're ready to then add red food coloring!
Now, the recipe does not specify just how much food coloring to include, just "enough to create light pink." For me personally, which was about six drops. However, you will see within the following pictures which i were left with a rather marbled look. There have been still some white-colored spots where my coloring did not mix completely in, however i was Comfortable with that. I did not wish to drink too much red, and my mixer was getting tired.
Here, all things have been mixed, although within this photo the dough does not look pink whatsoever. It had been, though.
After this you have to cover and refrigerate the dough for 2 hrs. Next, you shape it into two logs, wrap the logs in wax paper, and chill again not less than another hour. I chilled mine overnight, due to the fact I'd someplace to visit, and so i wound up finishing the cookies the following mid-day.
When you are prepared to bake them, unwrap a log and slice away. The recipe requires 1/4-inch slices, however i just eyeballed it. I had been somewhere for the reason that neighborhood.
I recognized at this time that I didn't make excellent, round logs. My cookie slices were weirdly formed, type of oblong, type of flat somewhere.
Oh, plus they look at a greased cookie sheet, should you could not tell. Man, I suppose I had been just a little heavy-handed using the spray.
400-degree oven, eight to ten minutes.
My cookies wound up getting brown around the edges and bottoms. Maybe ever since they were pretty small, additionally they wound up just a little crispy. The ultimate product isn't as soft because the actual Collin Street Bakery's cherry icebox cookies.
Actually, since my cookied became small, odd-formed, along with a little crispy, It seemed like these were a lot more like cherry biscuits than cherry cookies. I hereby deem these my Cherry Biscuits!
I must say, I do not think this recipe got the Collin Street Bakery's recipe right. Their cookies are soft along with a little sweeter than the others. But, they are still very good. If you cannot reach Texas, or maybe you are in Texas although not near Corsicana or Waco or their areas, and also you really want a cherry icebox cookie, you could do this worse than get this to version.
But be ready for a little bit of work. These cookies tend to be more high-maintenance than your average cookie. You need to drain and chop cherries. You need to chill dough, make it into nice logs, then chill it again. And you've got to sift your flour! I usually think that's this type of discomfort, and that i question how necessary it truly is.
Your final note: By trying this out, you'll finish track of a lot of these little guys. The recipe states it yields four dozen, however for me it had been a lot more like five . 5. I suppose the next time, I'll focus on making slightly bigger, rounder logs.
My grandparents owned a summer cottage on a lake in Okauchee, Wisconsin and my mother used to fondly recall and tell me tales of all of the fun they had each year in the summertime.
Things were a bit more primitive at the cottage than at their home in Milwaukee but that did not matter. Roughing it was half the fun. Most of the time my mother said that she pretty much lived in her bathing suit while out there.
My grandparents still had an ice box at the lake and blocks of ice were regularly delivered to keep perishable food fresh and longer-lasting. These ice boxes were the precursors to modern-day refrigerators, but unlike refrigerators, they had no power source.
Blocks of lake ice would be chopped out when the lake was frozen in the winter and kept in an ice house. Then young men would come around in the spring, summer and fall and make deliveries of the ice.
The blocks would be placed at the top part inside of the insulated ice box and since cold falls, everything else placed below that ice would be kept cool. Of course, the ice eventually melted and necessitated being replaced on a regular schedule. every few days or so.
My mother said that the kids would excitedly gather round the ice truck delivery and get little pieces of ice upon which they could suck. This also predated snow-cones which is shaved ice with flavorings poured over it.
My dad sometimes helped out a buddy of his and made some ice deliveries. He spotted my mother at that time and thought that she looked pretty sweet! He told this to my mother later on when they got married.
In reminiscing about those days in later years, my mother told me that she was not looking at the ice delivery "boys" in any kind of a romantic way back then. Ha!
To get back to this vintage cookie recipe. ingredients like butter and eggs were undoubtedly kept in the ice boxes back then along with other perishables like meats and dairy products.
Ingredients for ice box cookies
Cherry Almond Shortbread Cookies
- Author: Sally
- Prep Time: 4 hours, 15 minutes
- Cook Time: 11 minutes
- Total Time: 5 hours, 15 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Soft and buttery shortbread cookies flavored with cherry and almond, then finished off with sweet white chocolate. This cookie dough must be chilled, so plan accordingly.
- 3/4 cup ( 170g ) unsalted butter, softened to room temperature
- 2/3 cup ( 134g ) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups ( 250g ) all-purpose flour (spoon & leveled)
- 16 maraschino cherries (drained and chopped)
- optional: 4 ounces white chocolate
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
- Make Ahead & Freezing Instructions: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months baked cookies may be frozen up to 2-3 months.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: cherry almond shortbread cookies, cherry almond shortbread
Confession time – I buy the break apart cookies at the grocery store in the refrigerator section. They are so good and so easy. No mess to make the dough, make only as many as you want…..which is kind of funny for me to say because I ALWAYS bake all of them. But I suppose if you were a person with will power you could only bake a few.
This recipe is super easy like that because you roll the dough, put it in wax paper and pop it in the fridge. Then when ready to bake you slice off the cookies!
What are Ice Box Cookies?
So now let’s get to these chocolate chip icebox cookies. Icebox cookies (also sometimes called refrigerator cookies), are slice and bake cookies that you can keep in your fridge or freezer (formerly known as an “icebox”). I always love to have a log of cookie dough in my freezer for emergencies. You know, a surprise visit, midnight snack, bad day kind of emergency. That way I can have cookies on a whim at all times. Plus, slice and bake cookies allow you to make just a few cookies instead of a big ol’ batch you can’t finish.
The red food coloring is totally optional – it just gives the cookies a darker pink hue that is so pretty this time of the year! Feel free to omit the food coloring if you’d like.
Beat butter and powdered sugar in a stand mixer. Add in salt, almond extract, maraschino cherry juice, and food coloring (if using).
Gradually add in flour, a little at a time, until well mixed. Add in chopped maraschino cherries.
Remove bowl from stand mixer and fold in miniature chocolate chips. Roll tablespoonful pieces of dough into balls and place evenly spaced on a lined cookie sheet. Bake, cool, and enjoy!
Cherry walnut icebox cookies
Makes about 4 dozen cookies
1 cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
¼ teaspoon fine salt
2 cups candied red cherries, cut in half
1 cup walnut pieces
&bull Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces.
&bull Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. Wrap and chill until firm, at least 3 hours.
&bull Preheat oven to 180C and line 2 baking trays with parchment paper. Cut rounds of cookie dough as thinly as possible, about 0.5cm thick and place on baking tray 2cm apart.
&bull Bake 8 to 10 minutes, just till the outside edge of the cookie begins to colour. Remove and cool completely.
Recipe by Anna Olson, as featured in Anna & Michael Olson Cook at Home, Whitecap Books, 2005
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Cherry Pecan Icebox Cookies
Since the dough is made ahead of time and refrigerated, it is easy to slice and bake them before company arrives.
Candied Cherries are a popular item when it comes to baking and the holidays. They often run out of them at my local market. I buy mine a month or so ahead of time so I have them on hand.
The bright red color of the Candied Cherries makes this a lovely Cookie to bake for the holidays. They also stack and store well in an airtight container.
CHERRY PECAN ICEBOX COOKIES
- 1 & 1/4 Cups Sugar
- 2 & 1/2 Cups Flour
- 1 Cup Unsalted Butter, softened
- 1 Egg
- 1 & 1/2 Teaspoons Baking Soda
- 1/8 Teaspoon Salt
- 1/4 Cup Hot Water
- 8 Ounces Red Candied Cherries, diced
- 1 Cup Pecans, chopped
1. In a medium size mixing bowl, combine the Flour, Salt and Baking Soda. Set aside.
2. In a large mixing bowl cream the Butter and Sugar with a handheld mixer until light and fluffy.
3. Add the Egg and mix until combined.
4. Slowly add in the Flour mixture stirring well with a wooden spoon until the Dough starts to come together.
5. Stir in the Candied Cherries, Pecans and the Water. The Dough should start to become workable now.
6. Roll the Dough into 3 logs. They should be about 12 inches long and 2 inches wide as you see here. Wrap the logs in plastic wrap and refrigerate for 6-8 hours or overnight. The Dough should be firm. Do ahead tip: You can refrigerate the Dough for up to 3 days prior to baking.
7. Time to bake Cookies! Preheat your oven to 350 degrees.
8. Unwrap one package of Cookie Dough. Leave the remaining logs in the refrigerator until ready to use them. Slice the Dough into 1/4 inch thick slices and place them on an ungreased cookie sheet about 2 inches apart.
9. Bake the cookies for 8-10 minutes or until golden brown. All ovens cook differently so check the cookies at 8 minutes then add more time if needed. I baked my Cookies for 15 minutes in my oven. Just look for a golden brown color as you see here.
10. When done baking, remove the cookie sheet from the oven and let the Cookies stand for 2 minutes before removing them from the cookie sheet. Allow the Cookies to cool on a cookie rack before serving.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
- Mix in grated zest of 2 lemons coat with 1/4 cup poppy seeds
- Mix in grated zest of 2 limes coat with 1/4 cup cornmeal
- Mix in 1/2 cup chopped dried apricots coat with 1/2 cup finely chopped pistachios
- Mix in 1/2 cup mini chocolate or peanut-butter chips
- Mix in 1/4 cup finely chopped candied ginger coat with 1/4 cup sesame seeds
With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
Divide dough in half place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
Preheat oven to 350 degrees. Unwrap logs with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes transfer to a wire rack to cool completely.