Cherry Ice Box Cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) jar maraschino cherries, drained and finely chopped
1 cup finely chopped nuts
1/4 cup red decorator sugar (optional)
Beat butter at medium speed with an electric beater until creamy. Gradually add 1 cup granulated sugar, beating well. Add egg and vanilla, beating well.
Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and nuts into dough; cover dough, and chill 2 hours.
Shape dough into 2 (1-1/2-inch by 8-inch) logs. Roll in red decorator sugar, if desired. Wrap logs in wax paper, and freeze 2 hours or until firm. (Store in freezer up to 6 months, if desired.)
Preheat oven to 400 degrees F. Unwrap frozen dough, and slice into 1/4-inch-thick slices, using a sharp knife. Place on lightly greased cookie sheets. (Do not let thaw.)
Bake 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely