Cherry Pecan Cookies

My dad loved cherries. Cherry pie, cherries on cheesecake, cherry bars, black forest cake. Whenever I saw a recipe including cherries, I would save it away for the next time I would be baking for him. I found this cookie recipe from a Christmas Cooking Light series in 1995.

These cookies are easy to make and can be prepped ahead and left in the freezer until ready for slicing and baking. When I keep sweets on hand like this, I am always ready for last-minute guests or gift giving homemade treats. These cookies are tender and light with tiny bits of maraschino cherry and finely chopped pecans. The red sugar gives just the right sweetness to every bite!

1 cup sugar

1 large egg

1 teaspoon vanilla extract

2 ¾ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 (16 oz) jar maraschino cherries, drained and finely chopped

1 cup finely chopped pecans

¼ cup red decorator sugar

Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar beating well. Add egg and vanilla beating well.

Combine flour, baking powder and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.

Shape dough into two 1 ½ diameter about 8” long rolls. Roll in colored sugar,. Wrap rolls in wax paper and freeze until firm.

Unwrap frozen dough and slice into ¼” thick slices, using a sharp knife. Place on lightly greased cookie sheets.

Bake at 400 degrees for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely. Makes about 4 dozen.