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Cherry-Pecan Icebox Cookies

 Cherry-Pecan Icebox Cookies
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.
78 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

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

2 of 2

Cherry-Pecan Icebox Cookies (continued)

Editor's Note: 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.