Buttery Cherry Walnut Icebox Cookies

Instructions

1. 1

   In a large bowl, cream the softened butter and both sugars until light and fluffy, about 5-7 minutes. Beat in the egg, maraschino cherry juice, lemon juice, and vanilla extract.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and cream of tartar. Gradually add the dry ingredients to the creamed mixture and mix well until just combined. Fold in the chopped walnuts and maraschino cherries.

3. 3

   Shape the dough into four 12-inch rolls, then securely wrap each roll in waxed paper. Refrigerate for 4 hours or until firm.

4. 4

   Preheat the oven to 375°F. Unwrap the chilled dough rolls and cut into 1/4-inch thick slices. Place the sliced cookies 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes, or until the edges begin to lightly brown. Remove the cookies from the oven and transfer to wire racks to cool.