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Beautiful, buttery "from scratch" cookies that come together in a hurry ~ perfect for Holiday dessert buffets or cookie baskets. If you don't have time to bake them right away, you can refrigerate the dough in a Tupperware container to bake later.
CHERRY PECAN CHRISTMAS COOKIES
1 cup (2 8-TB sticks) unsalted butter, room temperature
1 cup powdered sugar.............................................1 egg
1 tsp. real vanilla extract........................................1/4 to 1/2 tsp. grated nutmeg
about 1/2 to 3/4 cup chopped pecans......................2-1/4 cup all-purpose flour
1/4 tsp. salt
about 1-1/2 cups red and green candied (glazed) cherry halves (about 24-26 total cherries)
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Cream butter and sugar in electric mixer bowl. Add the egg, vanilla, salt and nutmeg ~ beat until blended (may not incorporate well and look clumpy. Don't worry ~ it will be fine when you add the flour). Scrape down the sides. Gradually add the flour; beat on medium until incorporated (will be thick).
Scrape down the sides and the mixer paddle. Fold in the pecans and cherry halves with rubber scraper and/or wooden spoon, until it's mixed together well.
Make cookie balls (about a heaping TB) and put them on the baking sheets. I do all the cookie balls, so that I can go back and make sure that they're all the same size ~ and that I have red & green in each of the balls (you can always cut an extra red or green cherry if you need them in any of the cookie balls). They don't spread, but I still only put 1 dozen on each cookie sheet (although 20 would fit). Flatten down with your fingers to about 2" across. Bake for 8-10 minutes until the bottoms are golden brown and they're firm to the touch (the tops don't brown).
Makes 5-6 dozen.
TIP: To cut this recipe in half, 2 TB Egg-beaters = 1 egg
***
If you want to make this recipe into ICEBOX LOGS (to slice & bake fresh as needed):
Cream the butter and sugar in mixer bowl. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
Shape dough into three 10" rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8" slices.
Put slices on baking sheets lined with parchment paper. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks.
CHERRY PECAN CHRISTMAS COOKIES
1 cup (2 8-TB sticks) unsalted butter, room temperature
1 cup powdered sugar.............................................1 egg
1 tsp. real vanilla extract........................................1/4 to 1/2 tsp. grated nutmeg
about 1/2 to 3/4 cup chopped pecans......................2-1/4 cup all-purpose flour
1/4 tsp. salt
about 1-1/2 cups red and green candied (glazed) cherry halves (about 24-26 total cherries)
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Cream butter and sugar in electric mixer bowl. Add the egg, vanilla, salt and nutmeg ~ beat until blended (may not incorporate well and look clumpy. Don't worry ~ it will be fine when you add the flour). Scrape down the sides. Gradually add the flour; beat on medium until incorporated (will be thick).
Scrape down the sides and the mixer paddle. Fold in the pecans and cherry halves with rubber scraper and/or wooden spoon, until it's mixed together well.
Make cookie balls (about a heaping TB) and put them on the baking sheets. I do all the cookie balls, so that I can go back and make sure that they're all the same size ~ and that I have red & green in each of the balls (you can always cut an extra red or green cherry if you need them in any of the cookie balls). They don't spread, but I still only put 1 dozen on each cookie sheet (although 20 would fit). Flatten down with your fingers to about 2" across. Bake for 8-10 minutes until the bottoms are golden brown and they're firm to the touch (the tops don't brown).
Makes 5-6 dozen.
TIP: To cut this recipe in half, 2 TB Egg-beaters = 1 egg
***
If you want to make this recipe into ICEBOX LOGS (to slice & bake fresh as needed):
Cream the butter and sugar in mixer bowl. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
Shape dough into three 10" rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8" slices.
Put slices on baking sheets lined with parchment paper. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks.
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