Icebox Cookies

• 1 cup (2 sticks) butter at room temperature
• 1 cup white sugar
• 1 large egg
• 1 & 1/2 teaspoons white sugar
• 2 & 2/3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied red cherries, chopped

1. Cream butter and sugar, add egg and vanilla.  Beat until light and fluffy.
2. In a separate bowl sift or whisk together the flour, baking powder and the salt.
3. Mix just until a dough forms.
4. Stir in the cherries until evenly distributed throughout the dough.
5. Divide the dough into thirds.  Place each third of dough on a large piece of waxed paper.
6. Smooth and shape the dough into an evenly shaped rectangle that is about 7 inches long.  Then thoroughly wrap in waxed paper and twist the ends to seal the logs.
7. Place in the refrigerator and chill at least 3 hours or overnight.  May also be frozen for about 1 month.
8. Preheat oven to 375 degrees with the rack in the center of the oven.
9. Using a thin bladed knife, slice the logs into  1/4 inch slices.  Place the cookies 2 inches apart on a cookie sheet that has been sprayed with pan spry.  Bake for about 10 minutes or until lightly browned.  Remove from oven and cool on a wire rack.  Makes about 6 dozen cookies.