Cherry Christmas Slices Recipe

4.5 17 17
Cherry Christmas Slices Recipe
Cherry Christmas Slices Recipe photo by Taste of Home
Publisher Photo

Cherry Christmas Slices Recipe

Read Reviews
4.5 17 17
Publisher Photo
Brilliant red and green candied cherries add extra sparkle to these delicious holiday delights. What I really like best is that this recipe's easy to mix up ahead of time. In fact, I've often made the dough in November and kept it in the freezer until I needed it in December! —Katie Koziolek, Hartland, Minnesota
MAKES:
66 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
66 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup butter or margarine, 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

Directions

In a mixing 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.
Originally published as Cherry Christmas Slices in Country Woman November/December 1995, p38

Nutritional Facts

2 each: 75 calories, 4g fat (2g saturated fat), 11mg cholesterol, 33mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1 cup butter or margarine, 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
  1. In a mixing 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.
Originally published as Cherry Christmas Slices in Country Woman November/December 1995, p38

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Reviews forCherry Christmas Slices

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MY REVIEW
2124arizona User ID: 845443 268179
Reviewed Jun. 21, 2017

"Nothing says Christmas better than these cookies chocked full of nits and candied cherries!!"

MY REVIEW
sg1728 User ID: 3436264 258904
Reviewed Dec. 31, 2016

"These are a beautiful addition to my annual Christmas cookie menu. Very easy to make. I chopped the cherries into eighths and lightly chopped the pecans. I rolled the dough into two logs, not three. I suggest removing the log from the freezer about 15 minutes before baking to make slicing easier."

MY REVIEW
odaly User ID: 6235416 257684
Reviewed Dec. 4, 2016

"These are really great for Christmas...colorful and tasty."

MY REVIEW
Psalm127-3 User ID: 7749892 257396
Reviewed Nov. 28, 2016 Edited Dec. 3, 2016

"I'm planning on making these when we return home from week away in RV. I hope&pray they are my mother in laws "cherry winks". one of my favo cookies of hers and one of her favs too. always loved them. she only did red cherries tho never green, I'll do the same. everything else about the recipe looks correct and always used pecans.I'll report results when finished.

made the dough and it's getting it's chill on so I can take out/slice/bake. couple hrs from now I shud have results :)
I took 1 of the logs out cut it in slices and baked. they are good, a bit temperamental though regarding baking time or temp and maybe that's just me not keeping a close eye. they aren't my mother in laws 'cherry winks' and I was in high hopes. they can probably be a good cookie but I probably won't make again. (unless I'm willing to fiddle around with the recipe/bake time/temp etc.) you never know but for now this will be my last batch."

MY REVIEW
mrssmb06 User ID: 8453157 240031
Reviewed Dec. 23, 2015

"Wonderful!"

MY REVIEW
sherisheri User ID: 8670336 239875
Reviewed Dec. 20, 2015

"I made two batches of dough; one as above, the second I improvised and added grated orange, lemon, & lime zest, slivered almonds, & orange extract instead of vanilla. High altitude tips: make sure butter & eggs at room temp. Preheat oven to 350, and bake slightly less time. Good!!"

MY REVIEW
JenniferLeeO User ID: 8646821 238672
Reviewed Dec. 3, 2015

"I have made these cookies every year for Christmas since 1975. They are by far my family's and friend's favorite cookies. They are so easy to make, the hardest part is making 3 logs from the dough to refrigerate and not to eat the dough!"

MY REVIEW
Gizelyn User ID: 8159020 215277
Reviewed Dec. 18, 2014

"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.)."

MY REVIEW
Ladysweetpea User ID: 1567799 215273
Reviewed Dec. 18, 2014

"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."

MY REVIEW
judeeb User ID: 7274823 215203
Reviewed Dec. 18, 2014

"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."

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