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Icebox Cookies Recipe

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.

Icebox Cookies:

2 2/3 cups (345 grams) all purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) salt

1 cup (240 ml) (150 grams) candied red cherries, chopped

1 cup (225 grams) unsalted butter, at room temperature

1 cup (200 grams) white granulated sugar

1 large egg, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

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