Who can say no to cookies? These beautiful and tasty treats will make hiding the cookie jar a necessity. This simple recipe makes about 5 dozen cookies, perfect for entertaining or surprising the family with delicious, homemade sweets. Made with Darigold’s farm-fresh butter that’s better for baking, these cookies are rich, flavorful and downright scrumptious (try to have just one). Darigold’s butter is made using a European-style vacuum churn, which eliminates air bubbles, yielding a more whippable, spreadable, deliciously rich-tasting butter. As a farmer-owned co-op, Darigold is committed to providing inspiring, great-tasting and rBST –free products to enable people to live a rich and flavorful life.
Stained-Glass Icebox Cookies
Bake at: 350° F
Cooking Time: 8 to 12 minutes or until lightly golden around edges
Cooling Time: 1 to 2 minutes
Servings: 5 dozen cookies
1 cup Darigold Butter, softened to room temperature
1 cup powdered sugar
½ teaspoon lemon flavoring
½ teaspoon vanilla extract
2 cups flour
12 to 14 each red and green candied cherries
Chopped nuts or sprinkles for coating (optional)
Combine butter and powdered sugar in large mixing bowl; beat with electric mixer on low speed until blended; beat on medium speed about 2 minutes or until light and fluffy. Add lemon and vanilla and beat until well blended. Stir in flour with spoon, mixing just until dough forms.
Divide dough in half; place each half on waxed or parchment paper. With floured hands, gently spread dough to form a 9x6x1/2-inch rectangle; place 2 rows of red and green cherries (6 to 7 of each color) down center. Pull long sides of dough up and over cherries; pinch together to form log. Press dough against cherries to center them.
Wrap waxed paper around dough, sealing ends by twisting. Shape into square, triangular or round log. Refrigerate until firm (4 hours or overnight).
To bake, remove dough from refrigerator; unwrap and roll in desired coating, gently pressing coating into sides.
Slice dough with thin-bladed knife into 1/4-inch thick slices; place on baking sheets lined with parchment, about 1 inch apart.
Tips: Dough logs can be made up to four days ahead or frozen for up to three months. Thaw before slicing and baking.
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Disclaimer: I have teamed up with Darigold in support of this campaign. We received compensation for participation in this campaign. However, all thoughts and opinions are my own.