Cherry-Pecan Icebox Cookies Recipe

Cherry-Pecan Icebox Cookies Recipe photo by Taste of Home

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During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat.

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Cherry-Pecan Icebox Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 78 Servings

20 10 30

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup chopped pecans
3/4 cup red and/or green candied cherries

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.
Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen.

Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Nutritional Facts 1 serving (2 each) equals 64 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 54 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cherry-Pecan Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p91