Cherry Pecan Icebox Cookies
- prep time 1 min
- total time 1 min
- serves 48
Anna Olson Sugar
1 cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 large egg
1 tsp vanilla
2 ¼ cup all purpose flour
¼ tsp fine salt
2 cup candied red cherries, cut in half
1 cup pecan halves
1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and pecan halves. Divide dough into 3 equal pieces and shape into round logs, 10-inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours.
2. Preheat oven to 325 degrees F. and line a baking tray with parchment paper.
3. Cut rounds of cookie dough as thinly as possible, about 1/8-inch thick and place on baking tray 1-inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to colour. Remove and cool completely.
4. Cookies can be made and stored in an airtight container for up to 2 weeks or frozen. Unbaked dough can also be wrapped airtight and then frozen. Makes about 48 dozen cookies.