Chocolate and cherry shortbread icebox cookies

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25 min


2 hrs 55 min



Chocolate and cherry shortbread icebox cookies

Chocolate and cherry shortbread icebox cookies. (Photo, Sian Richards.)


  • 2 1/2 cups all-purpose flour
  • 1 cup dried chopped cherries
  • 1/2 cup cocoa powder , sifted
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter , at room temperature
  • 3/4 cup granulated sugar


  • STIR flour with dried cherries, cocoa powder and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
  • DIVIDE dough in half, then roll each portion into a 2-in.-wide log. Wrap each log in waxed paper and twist ends. Chill until firm, 2 hours.
  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
  • SLICE cookies into 1/4-in. rounds and arrange 2 in. apart on prepared sheets. Cookies will spread as they bake.
  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until lightly golden, 19 to 21 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Repeat with remaining dough.

How to roll icebox cookie dough

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