- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup chopped maraschino cherries
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well (dough will be thick). Stir in pecans and cherries.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until set and lightly browned. Yield: 6 dozen.
Originally published as Cherry Cookies in Country Woman December/January 2009, p6
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