Prepare the Cherries: Rehydrate the chopped dried cherries by soaking them in cherry juice or water for at least 30 minutes. Drain before using.
1 cup dried cherries, chopped, 1/4 cup cherry juice or water
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add Cherries: Gently fold in the rehydrated and drained chopped cherries.
1 cup dried cherries, chopped
Shape the Dough: Divide dough in half. On a lightly floured surface, form each half into a log about 1.5 inches in diameter.
Chill the Dough: Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice and Bake: Remove a log from the refrigerator. Slice the cookie dough into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, leaving some space between cookies.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy your delicious homemade Cherry Icebox Cookies!
