Sunday, December 5, 2010

GF Cherry Icebox Cookies

Free of:  Gluten, Soy, Dairy, Egg, Nuts*


  1. In a bowl combine flour, baking powder, salt.  Set aside.
  2. Pat the cherries between paper towels to remove excess liquid. 
  3. In a bowl beat together shortening and sugar until fluffy.  Add in the egg and vanilla extract.
  4. Add the flour a little at a time to the creamed mixture.  Beat well between each addition.  
  5. Stir in the cherries and nuts.
  6. If the dough is sticky or wet, add 1 Tbsp of all purpose flour at a time. (I had to add 2 Tbsp to my dough).  
  7. Cover and chill the dough for two hours.
  8. Shape the cold dough into two logs and roll the logs in the red decorating sugar.  Wrap in waxed paper and chill for one more hour.
  9. Set the oven to 400 degrees.  Lightly grease your cookie sheets. Cut the cookies in 1/4 inch slices. Cook for 8-10 minutes.  Let them rest for one minute on the cookie sheet before removing.   Makes approx. 2 1/2 dozen. 
Logs rolled in decorator sugars.
**When you measure out Cybele's flour, use a spoon to avoid packing the flour, causing you to use too much flour.
Note:  If you are looking for Tillen Farm Maraschino Cherries in smaller quantities you can order from the Natural Candy Store

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