Who doesn’t like the combination of cherries and chocolate? That’s the secret of this easy icebox cookie recipe, included in the “2013 Christmas with Southern Living” (Oxmoor House, $29.95), a book that combines recipes with tips for throwing a great party and decorating.
Southern Living’s editors also offer a great idea for those who often have uninvited guests drop by to share in the spirit of the season: “Keep a log of this dough in the freezer for slicing and baking as needed during the holidays.” Think about how warming it would be to have fresh-baked cookies right from the oven for your guests.
Cherry-Chocolate Icebox Cookies
2 1/2 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup butter, at room temperature
1 cup sugar
1 large egg
1 tablespoon cherry liqueur or 1 1/2 teaspoons vanilla
3/4 cup dried cherries, chopped
1 (4-ounce) semisweet chocolate baking bar, chopped
Stir together flour, cocoa, baking powder and salt. In a stand mixer, beat butter and sugar at medium speed until light and fluffy. Add egg and liqueur or vanilla, beating just until blended. Gradually add flour mixture, beating just utnil blended after each addition. Stir in cherries and chocolate.
Shape dough into two 10-inch logs using wax paper. Wrap tightly in plastic wrap, and chill at least 2 hours.
When ready to bake, preheat oven to 350 degrees. Cut logs into 1/2-inch-thick slices. Place 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until set. Transfer to wire racks. Cool completely (about 20 minutes).
Note: Dough logs can be cut into 1/4-inch thick slices, if desired. Bake time remains the same.
Makes 3 1/2 dozen cookies at a 1/2-inch thick cut or 6 1/2 dozen at a 1/4-inch cut.
From “2013 Christmas with Southern Living”