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Icebox Cookies: In a separate bowl, sift or whisk together the flour, baking powder, and salt.
Add the chopped candied cherries and toss to coat.
In the bowl of your electric
stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until creamy and smooth. Add the sugar
and beat, on medium high speed, until
light and fluffy (about 3 minutes). Add the egg and vanilla extract and beat
until incorporated. Scrape down the sides and bottom of your bowl as needed. Then add the
flour mixture and beat just until the batter starts to clump together.
Divide the dough
in half (about 470 grams each). Place each half of the dough
on a large piece of parchment or wax paper. Smooth and shape the
dough into an rectangle that is about 10 inches (25 cm) long. Then wrap the shaped logs in the parchment or wax
paper, twists the ends of the paper to seal the logs. Place in the
refrigerator to chill until firm (about four hours or up to three days). (The logs can
also be frozen for about one month. If freezing, it is best to let the logs
stand at room temperature about 15 minutes before slicing.)
Preheat your oven to 375 degrees F (190 degrees C) with the rack in
the center of the oven. Line two baking sheets with parchment paper.
Using a knife, slice the logs into 1/4 inch (5 mm) thick slices.
Place the cookies on the prepared baking sheets, spacing about 2
inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and
let cool
completely on a wire
rack.
Store at room
temperature for about five days or the baked cookies can be frozen for one month.
Makes about six
dozen cookies.
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