local newspaper featured a huge story on the 12 days of Christmas cookies, my husband zoned in on, you guessed it, the cherry icebox cookies. Shocking I know.
Now those of you who have followed my blog know that gluten free baking and I have had our showdowns in the past and that I have been sticking to cookie dough that steers clear of substitutions that potentially forecast a doughy flood in my oven. I make non gluten free goods for him all the time, but I was feeling rather brave yesterday. Maybe it was because I had my son home with me and he is always willing to fearlessly dive into whatever project I come up with that day. I decided that I needed to woman up and take whatever consequences this adventure threw at us. Plus my son would no doubt get a kick out of the mess that was likely to ensue on my counters and in my oven. What we mothers do to bring a smile to our little one’s faces.
After returning from the store with our ingredients and new found spunk towards the wintery afternoon’s culinary exploration, we tied our apron strings, laid out our tools on the counter, and began a sweet discovery into cherry bliss. Which of course started with breaking into the cherry jar and popping two or three in our mouth at a time. Hey, we needed all the energy we could get!
After the prep work had been finished , our aprons and faces sprinkled with sweet rice flour, and the dough nestled into saran wrapped cocoons in the refrigerator to cool, we kicked up our feet and admired the first round feat.
A couple outdoor games, art projects, and one Polar Express movie later, the cookie dough had cooled and the two us got our hands dowsed in dough once more as we sliced and situated our cookies on the pan. 9 minutes later a taste test.
Perfection.
Sweet Perfection that melted in our mouths. Oh, these cookies will for sure make Santa’s cheeks a little pinker and the twinkle in his eye a little brighter this year. This recipe makes enough cookies to satisfy Santa, the reindeer, and most the elves so expect to be sharing! Tis the season for that anyways though right? They would make darling presents for coworkers or friends. Just jazz them up in fun holiday trimmings and make everyone’s spirits bright!
Cherry Icebox Cookies
•1 cup butter, softened
•1 cup sugar
•1/4 cup organic packed brown sugar
•1 large organic egg
•4-1/2 teaspoons lemon juice
•1 teaspoon Pure Vanilla Extract
•3-1/4 cups sweet rice flour
•1/2 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/2 cup chopped walnuts
•1/2 cup chopped maraschino cherries
•1/3 cup maraschino cherry juice
In your mixing bowl cream your softened butter and both sugars until light and fluffy. Then beat in the egg, cherry and lemon juices. Slowly add your vanilla. Pour all dry ingredients in a separate mixing bowl and whisk until thoroughly combined. Then gradually add to the creamed mixture and mix on medium until well combined. Remove from your mixed and carefully stir in walnuts and cherries.
Divide the dough into 4 even parts and roll into a cylinder shape. The dough might be pretty thick. Wrap each in plastic wrap and refrigerate for about 3-4 hours or until firm.
Remove dough just before baking. Heat oven to 375 degrees. Unwrap a roll and cut into quarter inch 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.
This recipe makes about 6 dozen cookies depending on how much dough actually makes it to the oven!
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