Cherry Pecan Icebox Cookies The recipe calls for pecans, raisins, and dried cherries. They’re usually cut into small shapes (rounds or squares) and sandwiched together with a creamy white filling made of butter, confectioners sugar, cream cheese, vanilla extract and almond extract.
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Popular during the holidays, these cookies are a delicious treat. The recipe calls for pecans, raisins, and dried cherries. They’re usually cut into small shapes (rounds or squares) and sandwiched together with a creamy white filling made of butter, confectioners sugar, cream cheese, vanilla extract and almond extract. They can be found in a variety of flavors, color and sizes.
Cherry Pecan Icebox Cookies
Cherry Pecan Icebox Cookies are a delicious treat popular during the holiday season. The recipe calls for pecans, raisins, and dried cherries. They’re usually cut into small shapes (rounds or squares) and sandwiched together with a creamy white filling made of butter, confectioners sugar, cream cheese, vanilla extract and almond extract. They come in a variety of flavors, colors and sizes. Be sure to try this recipe during the holidays!
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons heavy cream
1 cup raisins
1/2 cup dried cherries
1/2 cup chopped pecans
FILLING:
1 stick unsalted butter, softened
2 ounces cream cheese, at room temperature
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1/8 teaspoon almond extract
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add egg whites, vanilla, and almond extract. Beating well after each addition. In a separate bowl, whisk together flour baking powder and salt. Add to batter in three parts, alternating with two additions of cream. Mix well after each addition then stir in raisins, cherries and pecans.
Place level tablespoons of dough about 3 inches apart on prepared baking sheets. Bake until cookies are golden around the edges, 12 to 15 minutes. Cool completely on wire rack before filling.*
For Filling:
Cream butter, cream cheese, confectioners’ sugar, vanilla extract and almond extract in a medium bowl until light and fluffy. Sandwich cookies together with about 1 1/2 teaspoons of filling, using a small spoon to press the filling onto the bottom of one cookie and top of another.
