• Ingredients
  • 1/2 cup butter
  • 1/2 cup butter flavored shortening
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 (10 ounce) jars maraschino cherries, drained and chopped
  • 1 1/4 cups chopped pecans
  • 1 (2.25 ounce) jar red decorator sugar


  • In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. 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 pecans into the dough. Cover and chill for 2 hours.
  • Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 199 | Total Fat: 8.7g | Cholesterol: 19mg Powered by ESHA Nutrient Database Nutritional Information Cherry Icebox Cookies Servings Per Recipe: 24 Amount Per Serving Calories: 199

  • Total Fat: 8.7g
  • Cholesterol: 19mg
  • Sodium: 99mg
  • Total Carbs: 28.8g
  •     Dietary Fiber: 0.6g
  • Protein: 1.8g