CHERRY BRICK ROAD Icebox COOKIES
1 cup (2 sticks) unsalted butter, softened………….1 egg
1-1/4 cups granulated sugar…………………………..1/2 tsp. almond extract
2-1/2 cups flour…………………………………………..2 TB cornstarch
1 tsp vanilla……………………………………………….1/4 tsp. cream of tartar
1 tsp. baking powder…………………………………… 1/2 tsp. salt
2 TB cherry jello powder………………………………..1-2 drops red food color
Optional: Sparkling Sugar to sprinkle on top before baking
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Cream butter and sugar in bowl of stand mixer until light & creamy (about 2 minutes ~ you’ll see change in texture).
Add egg, vanilla and almond extracts. Beat until incorporated. Next gradually add baking powder, cream of tartar, salt & cornstarch ~ mix until incorporated. Scrape down sides of bowl and paddle.
Gradually add the flour on low ~ until combine. Scrape dough out of the bowl and divide in half. Take 1 half out and set aside. Add the cherry jello powder to the half that’s still in the mixer bowl with the food color. Beat until well mixed.
Roll both doughs into 2 logs (about 8” long). Wrap in plastic wrap and put in the refrigerator to chill for about 2 hours, or until firm. (If you want to refrigerate or freeze them for a longer time at this point, put the logs into freezer zip-lock baggies)
When ready, preheat oven to 375°F ~ line baking sheets with parchment paper.
Slice as many cookies (about 1/4" thick) as you want to bake at a time. Put the sliced cookies on the baking sheet(s) about 2” apart. If you want, sprinkle some Sparkling Sugar over them before baking
Bake 8-10 minutes, or until edges are just barely beginning to brown. They should be slightly firm to the touch, but will spring back when touched (and will firm up a little as they cool). Cool on pan about 5 minutes before removing to rack or papers to cool completely. .Makes about 3-1/2 to 4 dozen