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.
