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Cherry-Nut Cookies
Dotted with dried cherries and pecans, these slice-and-bake goodies look and taste yummy. Plus, the dough freezes very well. For my holiday baking, that’s a must! —Amy Briggs, Gove, Kansas
64 Servings
Prep: 30 min. + chilling Bake: 10 min./batch
Ingredients
1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup dried cherries
or
cherry-flavored dried cranberries, chopped
1/2 cup chopped pecans
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs and extract. Combine flour and baking powder; add half to
creamed mixture and mix well. Beat in cream, then remaining flour
mixture. Stir in cherries and pecans.
Shape into two 8-in. logs; wrap in plastic wrap. Refrigerate for 2
hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased
baking sheets. Bake at 350° for 9-11 minutes or until lightly
browned. Cool for 1 minute before removing from pans to wire racks.
Yield: 5 dozen.
Nutrition Facts:
1 cookie equals 79 calories,
© Taste of Home 2013
2 of 2
Cherry-Nut Cookies
(continued)
Nutrition Facts:
4 g fat (2 g saturated fat), 15 mg cholesterol, 35 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges:
1 fat, 1/2 starch.
© Taste of Home 2013