Cherry walnut icebox cookies
Perfect for Christmas, these cookies can be made in advance and stored in an airtight container for up to two weeks. Unbaked dough can also be wrapped and frozen.
Prep Time: 10 minutes + 3 hours chill time
Cook Time: 10 minutes
Makes about 4 dozen cookies
1 cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
¼ teaspoon fine salt
2 cups candied red cherries, cut in half
1 cup walnut pieces
• Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces.
• Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. Wrap and chill until firm, at least 3 hours.
• Preheat oven to 180C and line 2 baking trays with parchment paper. Cut rounds of cookie dough as thinly as possible, about 0.5cm thick and place on baking tray 2cm apart.
• Bake 8 to 10 minutes, just till the outside edge of the cookie begins to colour. Remove and cool completely.
Recipe by Anna Olson, as featured in Anna & Michael Olson Cook at Home, Whitecap Books, 2005