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Cherry Pecan 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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 3-3/4 cups 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. 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.
Nutrition Facts
1 each: 79 calories, 4g fat (2g saturated fat), 15mg cholesterol, 35mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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