This is another sort of old fashioned cookie. I like them because I can mix up the dough one day and bake them off the next day ~ very easy. I would think that you could freeze the dough as well. I put the baked cookies in the freezer so we’ll see how that works.
Cherry Icebox Cookies
1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla
3 1/4 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cream of tartar
1/4 cup maraschino cherry juice
4 1/2 tsps lemon juice
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
Cream butter and sugars until light and fluffy. Beat in the egg and the vanilla.
Combine the dry ingredients and gradually add to the creamed mixture.
Beat in cherry and lemon juices. Stir in nuts and cherries.
Shape into four 12-inch logs and wrap in plastic wrap. Regrigerate for at least 4 hours or overnight.
Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets.
Bake at 375º for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Makes 3-4 dozen.