Cherry-Pecan Icebox Cookies
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: 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
Ingredients
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1 cup butter, softened
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1-1/4 cups sugar
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1 large egg
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2-1/2 cups all-purpose flour
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1-1/2 teaspoons baking soda
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1/8 teaspoon salt
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1 cup chopped pecans
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3/4 cup red and/or green candied cherries
Directions
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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.
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2.
Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm.
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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.
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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