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Cherry-Nut Cookies

 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 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 3-3/4 cups King Arthur Unbleached 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


  • 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 2 hours
  • or until firm.
  • Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2
  • in. apart on greased baking sheets. Bake 9-11 minutes or until
  • lightly browned. Cool 1 minute before removing from pans to wire
  • racks. Yield: 5 dozen.

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Cherry-Nut Cookies (continued)

Nutritional Facts: 1 cookie equals 79 calories, 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.