Indulge in the delectable Cherry Icebox Ribbon Cookies, a delightful treat that combines the vibrant flavors of cherry jam, the richness of butter, and the delicate sweetness of sugar cookies. These cookies are a delightful blend of textures, with a crisp exterior and a soft, chewy center. The vibrant red cherry jam adds a burst of sweetness and tanginess, perfectly complementing the buttery, crumbly cookie base. Whether you're a seasoned baker or just starting out, this recipe is a must-try for anyone who loves classic, homemade cookies with a twist. This article features two variations of the Cherry Icebox Ribbon Cookies: the traditional version and a gluten-free adaptation for those with dietary restrictions. Both recipes are easy to follow and yield delicious, visually appealing cookies that are perfect for any occasion.
Here are our top 4 tried and tested recipes!
CHERRY ICEBOX COOKIES
As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY CHERRY ICEBOX RIBBON COOKIES
These cookies have a great chewy crisp texture and are loaded with fruit flavor..They keep well, if you can keep people out of the cookie jar..I have made these with alternate fruit flavors..all are winners.. **THE CRANBERRY CHERRY FILLING CAN BE MADE AHEAD AND REFRIGERATED UP TO 4 DAYS BEFORE MAKING COOKIE DOUGH..
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 50 3
Number Of Ingredients 13
Steps:
- In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
- Transfer the mixture to a small, heavy saucepan.
- Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
- Let stand until cooled slightly. Stir in the almond extract.
- Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
- DOUGH:.
- In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
- Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
- Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
- Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.
Nutrition Facts : Calories 67.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 16.1, Carbohydrate 10.4, Fiber 0.3, Sugar 5.6, Protein 0.7
RIBBON ICEBOX COOKIES
Three ribbons of flavor-cherry, chocolate and poppy seed-combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good. -Karlyne Moreau, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 cookies.
Number Of Ingredients 10
Steps:
- Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 109 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- 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"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
Tips:
- Use softened butter for easy mixing.
- Chill the dough for at least 30 minutes before slicing and baking.
- Use a sharp knife to get clean cuts.
- Bake the cookies until the edges are just starting to brown.
- Let the cookies cool completely before frosting.
- Use a toothpick or fork to drizzle the frosting over the cookies.
- Chill the frosted cookies for at least 30 minutes before serving.
- For a fun twist, try adding chopped nuts or dried fruit to the dough.
Conclusion:
Cherry icebox ribbon cookies are a delightful treat that are perfect for any occasion. With their simple ingredients and easy-to-follow instructions, they're a great recipe for bakers of all skill levels. The combination of sweet cherries, buttery dough, and creamy frosting makes these cookies irresistible. So next time you're looking for a delicious and festive dessert, give cherry icebox ribbon cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love