CHERRY ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices, and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in nuts and cherries.
• Shape into four 12 inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 8-10 minutes or until the edges begin to brown. Remove the cookies to wire racks to cool.