- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 cup red candied cherries, halved
- 1 cup green candied cherries, halved
- 1 cup pecan halves
- Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour.
- Shape dough into three 10-in. rolls; wrap in plastic wrap and place in a freezer bag. Freeze until ready to bake, or up to 2 months.
- To bake, cut frozen rolls into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks. Yield: about 11 dozen.
Reviews for Cherry Christmas Slices
"I made two batches of dough; one as above, the second I improvised and added grated orange, lemon, & lime zest, slivered almonds, & orange extract instead of vanilla. High altitude tips: make sure butter & eggs at room temp. Preheat oven to 350, and bake slightly less time. Good!!"
"I have made these cookies every year for Christmas since 1975. They are by far my family's and friend's favorite cookies. They are so easy to make, the hardest part is making 3 logs from the dough to refrigerate and not to eat the dough!"
"These were very good and easy to make. However, cutting into 1/8" slices gives 20 doz cookies! I think that is an error. I sliced into 1/4" and that was just about perfect, giving me approx 10 doz cookies (4/inch x 10 inch = 40 cookies per roll for a total of 120 cookies or 10 doz.)."
"LOVED these!!! I used walnuts and slightly less cherries because that was what I had on hand. I used almond extract in place of vanilla because I love almond and cherry flavor together. They are great and I am making another batch for the weekend party we are going to. They were less sugary sweet and are more like a shortbread type cookie which I prefer anyway. The red and green is so festive and yummy and they slice up great once frozen. If you want to try something different these are for you."
"I too found this in my TOH cookie book. My friends love them and the recipe is very easy. I love the pecans in the recipe but have also used walnuts. I always toast nuts for extra richness when using them in any cookie recipe."
"It makes me crazy when people say "I have made these for years"! If you change it just a little bit then you have NOT made these for years. Besides, you are just boasting and slighting the person who shared the recipe. This is a fab recipe and thank-you Katie for sharing!"
"I have made these for years using walnuts and rolling the logs in shredded coconut, refrigerate for 1 hour or so and then cut into cookies. Coconut toasts well while baking and gives these cookies more zip."
"Made these cookies today and used walnuts vs pecans and they were OK. Didn't make 9 dozen but did make at least 6 doz. I do believe I cut them a bit thicker than 1/8 inch to be fair. Super simple to make and not time consuming at all. Make sure you have the full 2 cups of cherries as I did not and some of the cookies had no cherries in them. Just ok, not sweet enough for my liking kinda bland."
"thank you!!!! my family love them, but....the recipe is for about 11 dozen ? was less for me what I did wrong?"