Old-Fashioned Icebox Cookies

Prep 15 min
Total 1 hour 35 min
Plus 1 1/2 hour chilling time
Makes 60 cookies



1 1/2 cups
all-purpose flour
1 cup
rye flour
2 tbsp
orange zest, (about 2 large oranges)
1/2 tsp
1/2 tsp
1 cup
unsalted butter, softened
3/4 cup
granulated sugar
large egg
1/4 cup
chopped maraschino cherries, drained overnight, patted dry
1/4 cup
chopped dark chocolate, chunks


1. Whisk flours with zest, baking powder and salt in a medium bowl. Set aside.

2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, about 1 min. Beat in egg. Reduce speed to low and gradually beat in flour mixture, just until combined. Stir in cherries and chocolate, then gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in plastic wrap and twist ends. Chill until firm, about 1 hr.

3. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment. Slice cookies into 1/2-in. thick rounds, then arrange 1 in. apart on prepared sheets.

4. Bake until cookies are golden around the edges, 19 to 20 min. Let cookies stand on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Kitchen Tip:
Maraschino cherries should be as dry as possible for crisp cookies. Drain in a sieve over a bowl in the refrigerator overnight. Squeeze dry on paper towels.

Storage Tip:
Cookies will keep well stored in an airtight container up to 3 days.


Calories 62, Protein 1 g, Carbohydrates 7 g, Fat 4 g, Sodium 23 mg.
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