Gluten-Free Cherry Almond Icebox Cookies

Recipe

Dessert
Gluten-Free Cherry Almond Icebox Cookies

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Recipe Data

36
Servings
25min
Prep
35min
Total

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Description

We packed some of our favorite Holiday flavors into these gluten-free cherry and almond Christmas cookies. 

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Servings and Ingredients

Ingredients
Serves 36
QuantityIngredientAdd
½ c.Hy-Vee shortening
½ c.Hy-Vee unsalted butter
1 c.Hy-Vee brown sugar, packed
½ tsp.Hy-Vee baking soda
¼ tsp.Hy-Vee salt
1Hy-Vee large egg
1 tsp.Hy-Vee vanilla extract
2 ½ c.all-purpose gluten-free flour
¾ c.Hy-Vee sliced almonds, finely chopped
½ c.Hy-Vee dried cherries, chopped

Things To Grab

  • Large mixing bowl
  • Electric mixer
  • Wax paper
  • Plastic wrap
  • Cookie sheet
  • Wire cooling rack

Directions

  1. Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, baking soda, and salt; beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour, almonds, and dried cherries. Divide dough in half. 

  2. Shape each dough portion into a 10-inch log on waxed paper. Lift and smooth the wax paper to shape the logs. Wrap each log in plastic wrap. Refrigerate about 4 hours or until firm enough to slice. 

  3. Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire rack. 

Nutrition facts

Servings

120 Calories per serving
1 cookie

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 40mg
  • Total Carbohydrates: 14g
  • Protein: 1g

Daily Values

0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Hy-Vee Balance December 2018