Icebox Cookies: In the bowl of your electric mixer
(or with a hand mixer), beat the butter and sugar until
light and fluffy (3-4 minutes). Add the egg and vanilla extract and beat
until incorporated. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the
butter and egg mixture. Mix just until a dough forms. Stir in the cherries
until evenly distributed throughout the dough.
Divide the dough into thirds. Place each third of dough
on a large piece of parchment or wax paper.
Smooth and shape the dough into an evenly shaped rectangle that is about 7
inches (18 cm) long. Then thoroughly wrap the shaped logs in the parchment or wax
paper, twists the ends of the paper to seal the logs, and place in the
refrigerator to chill for at least three hours, or up to three days. (The logs can
also be frozen for about one month. If freezing, it is best to let the logs
stand at room temperature about 15-20 minutes before slicing.)
Preheat oven to 375 degrees F (190 degrees C) with the rack in
the center of the oven. Line two baking sheets with parchment paper.
Using a thin
bladed knife, slice the logs into 1/4 inch (5 mm) thick slices.
Place the cookies on the prepared baking sheets, spacing about 2
inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool
completely on a wire
Store at room temperature for about five days or baked cookies can be frozen for
a couple of weeks.
six dozen cookies.