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. —Betye Dalton, Tupelo, Oklahoma
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
Reviews
it says makes 13 dozen. i assume this should read three dozen
easy to make but lack flavour. the recipe need vanilla or almond extract added.
was easy and very tasty
No comment left
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!
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!!!
No comment left
No comment left
This is my second year of making these cookies and I love them so much. Easy to make and look great when plating.