Pecan icebox cookies with cherries
53
- Prep Time25 min
- Total Time1 h 25 min
- Makes55 Cookies
Roberto Caruso
Ingredients
1 cup all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup icing sugar
lemon zest, from 1 lemon
3/4 cup chopped candied cherries
1/2 cup chopped toasted pecans
1/4 cup white coarse sugar
Instructions
STIR flour with cornstarch and salt in a medium bowl. Using a wooden spoon, stir butter with icing sugar and lemon zest in a large bowl until smooth. Stir in flour mixture, then cherries and nuts. (Dough will be slightly crumbly, but pliable.) Pour coarse sugar into a large, flat baking dish. Set aside.
DIVIDE dough into 2 portions. Place each on a piece of waxed paper. Form and roll into a log about 7 in. long and 1 1/2 in. wide. Roll each log in coarse sugar, pressing lightly so sugar adheres to dough. Roll log in waxed paper and twist ends. Chill until firm, about 1 hour or overnight.
PREHEAT oven to 350F. Line a baking sheet with parchment paper. Slice logs into 1/4-in.-thick cookies. Arrange on prepared sheet 2 in. apart. Cookies will spread as they bake. Bake in centre of oven until lightly golden, about 10 min. Remove from oven and let cookies cool on sheet for 1 min. Transfer to a rack and cool completely. Repeat with remaining dough. Store in an airtight container up to 1 week or keep dough refrigerated up to 1 month.
How to roll icebox cookie dough
Nutrition (per serving)
Calories 58, Carbohydrates 7g, Fat 3g, Sodium 11mg.
From the kitchen of Carol Anderson, mother of Kristen Eppich (recipe tester).
Originally published December 1st, 2011.
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