- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 cups red and green candied cherries, halved
- 1 cup pecan halves
- In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
- Shape dough into three 10-in. rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8-in. slices.
- Place on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks. Yield: about 11 dozen.
Reviews for Cherry Christmas Slices
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"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."