Recipe: Maraschino Cherry Icebox Cookies and Cherry-Nut Cookies

Couldn't find the Collins Bakery Recipe on the Internet but perhaps one of these recipes is close. Subtract the nuts and maybe add some maraschino juice to the dough to make it pink? Good luck with your experimentation and please share your results with us.

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CHERRY ICEBOX COOKIES

Speed the chilling of the dough by placing the rolls in the freezer; then just slice and bake.

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/4 cup red decorator sugar (optional)

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.

Shape dough into two 1 1/2-inch diameter, 8-inch long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Lightly grease cookie sheets.

Unwrap frozen dough and slice into 1/4-inch thick slices, using a sharp knife. Place on prepared cookie sheets.

Bake at 400 degrees F for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

Yield: 4 dozen
Source: Christmas with Southern Living, 1995

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CHERRY-NUT COOKIES

3/4 cup shortening
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup chopped nuts
1/4 cup maraschino cherries, finely chopped
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Place shortening, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well.

Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth. Pack firmly and shape into two 2 by 2-inch bars. Wrap bars in waxed paper. Chill until firm.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Cut in 1/8-inch slices and place on ungreased baking sheet.

Bake for 6 to 8 minutes.

Makes about 5 dozen