Recipe

Step 1: Preheat oven to 350°F.

Step 2: In a small bowl, combine flour and salt.

Step 3: In an electric mixer, beat sugar and butter until smooth, about 1 minute. Reduce speed to low. Add egg and vanilla. Gradually add dry mix until combined. With silicone spatula, fold in cherries and pecans until evenly distributed.

Step 4: Divide dough in half. Roll each half into 12″ log. Wrap each log in plastic wrap. Twist ends to form even cylinder. Refrigerate at least 3 hours.

Step 5:  Using serrated knife, sliced dough into 1/4″-thick rounds. Place on parchment-lined baking sheets 1/2″ apart. Bake until lightly browned at edges, 12 to 15 minutes. Cool completely. Store in airtight container up to 2 weeks.

Makes 70 cookies

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