Known for her baking prowess, pastry chef and television personality Anna Olson has long drawn inspiration from her grandmother’s recipes, including this one for Cherry Walnut Icebox cookies.
1 cup unsalted butter, at room temperature
1 cup icing sugar, sifted
1 large egg
2¼ cups all-purpose flour
¼ tsp fine salt
2 cups candied red cherries, cut in half
1 cup walnut halves
Cream butter and icing sugar until smooth. Beat in egg and vanilla. Sift flour and salt over butter mixture and stir until well blended. Stir in halved candied cherries and walnuts. Divide dough into 3 equal pieces and shape into logs 10 inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours.
Preheat oven to 325°F and line a baking tray with parchment paper. Cut rounds of cookie dough as thinly as possible, about 1/8 inch thick and place on baking tray 1 inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely.
Cookies can be made and stored in an airtight container for up to 2 weeks. Baked cookies or wrapped dough can be frozen.
Makes about 4 dozen cookies.
Reprinted with permission from Anna & Michael Olson Cook at Home, by Michael and Anna Olson (Whitecap).