Three-Nut Cherry Slices Recipe

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Three-Nut Cherry Slices Recipe

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The men in my family always like this refrigerator cookie. I'm always happy to make a batch for them. --Sue Megonigle
MAKES:
84 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound red candied cherries, chopped
  • 1/4 cup each chopped walnuts, Brazil nuts and hazelnuts

Directions

In a large bowl, cream butter and brown sugar until light and fluffy; beat in milk and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cherries and nuts.
Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Three-Nut Cherry Slices in Test Kitchen Favorites 2004 2005, p292

Nutritional Facts

2 each: 67 calories, 4g fat (2g saturated fat), 9mg cholesterol, 58mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound red candied cherries, chopped
  • 1/4 cup each chopped walnuts, Brazil nuts and hazelnuts
  1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in milk and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cherries and nuts.
  2. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Three-Nut Cherry Slices in Test Kitchen Favorites 2004 2005, p292

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