Icebox Cookies....using up the maraschino cherries in the time of coronavirus

Presumably icebox cookies are so-called because they require refrigeration prior to baking. The name of the recipe likely reveals its vintage; I'm not sure that anyone has referred to their fridge as an icebox since 1945. 

Ingredients:

• 2 & 2/3 cups of all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup candied cherries, chopped
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1& 1/2 teaspoon vanilla extract

Methods:
Whisk together the flour, baking powder and salt in a bowl, then add the cherries to coat them with the dry ingredients.

In a second large bowl, beat the butter until creamy and smooth, then add the sugar and beat on a medium high speed until light and fluffy. Add the egg and vanilla and beat until they are incorporated. Add the flour mixture and beat until a dough forms.

Divide the dough in half and place each half on a large sheet of wax paper. Smooth and shape the dough into a rectangle about 25 centimetres (10 inches) long. Wrap the logs of dough tightly in the waxed paper and place them in the 'icebox' for at least an hour, if not 3 or 4 hours.

When ready to bake the cookies, preheat your oven to 375 degrees F. Using a sharp knife, slice the logs into 1/2 centimetre (1/4 inch) slices and place on parchment lined cookie sheets. Bake for about 10 minutes or until they are lightly browned. This recipe makes about 6 dozen pretty yummy cookies.