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Cherry-Pecan Icebox Cookies

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch

Makes

13 dozen

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
Cherry-Pecan Icebox Cookies Recipe photo by Taste of Home
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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

  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.
<b>Editor's Note:</b> 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&deg; for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts

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

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