This appears to be the recipe for Collin Street Bakery

CHERRY ICE BOX COOKIES

1/2 cup butter
1/2 cup butter flavored shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (10 oz) jars maraschino cherries, drained and chopped
Red Food Coloring

In a medium bowl, beat together the butter and shortening. Add the sugar and cream well. Mix in the egg, vanilla and almond extract.

Sift together the flour, baking powder, and salt; stir into the creamed mixture.

Pat the cherries between paper towels to remove excess moisture. Stir cherries and red food coloring (Enough to make light pink) into the dough. Cover and chill for 2 hours.

Shape cold dough into 2 logs. Wrap in wax paper and chill again until firm (about 1 hour in refrigerator, or 20-30 minutes in freezer).

Preheat oven to 400 degrees F (200 degrees C). Spray cookie sheets with non-stick cooking spray.

Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.

Yield: 4 Dozen