Cherry-Pecan Icebox Cookies Recipe

4.5 5 7
Cherry-Pecan Icebox Cookies Recipe
Cherry-Pecan Icebox Cookies Recipe photo by Taste of Home
Publisher Photo

Cherry-Pecan Icebox Cookies Recipe

Read Reviews
4.5 5 7
Publisher Photo
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. —Betye Dalton, Tupelo, Oklahoma
MAKES:
78 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large 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 egg. 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. 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 racks.
Originally published as Cherry-Pecan Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p91

Nutritional Facts

2 each: 64 calories, 4g fat (2g saturated fat), 9mg cholesterol, 54mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large 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
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
  2. Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm.
  3. 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 racks.
Originally published as Cherry-Pecan Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p91

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Reviews forCherry-Pecan Icebox Cookies

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leeleeannab User ID: 7529160 149666
Reviewed Dec. 10, 2013

"easy to make but lack flavour. the recipe need vanilla or almond extract added."

MY REVIEW
brlynch User ID: 2586374 63849
Reviewed Jul. 8, 2012

"was easy and very tasty"

MY REVIEW
DeepRiverWoman User ID: 4589144 81999
Reviewed Dec. 16, 2010

"I found this recipe years upon years ago, in a magazine, and have been making it now for forty years. I recently misplaced my cookie recipe cards, and was so worried I wouldn't be able to find this, both mine, and my children's favorite Christmas cookie online. Thank you so much Taste of Home!"

MY REVIEW
Sarapaige User ID: 5598304 63805
Reviewed Nov. 14, 2010

"These are fabulous cookies. You can always make extra dough and save it in the freezer and can always have them on hand. The cookies are so pretty and the cherries just glow when held up to a light. They are lightly sweet with a hint of cherry. I have made these 4 times and always make up 4 batches each time because they get eaten up so quick!!!"

MY REVIEW
keasterling User ID: 2691807 81998
Reviewed Dec. 15, 2007

"This is my second year of making these cookies and I love them so much. easy to make and look great when plating."

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