Cherry Pecan Slices Recipe
Delicious cookies from an H&H contest winner.
2-1/4 cups all-purpose flour, sifted
Pinch of salt
1 cup icing sugar, sifted
1 cup unsalted butter, at room temperature
1 large egg, at room temperature
1-1/2 tsp vanilla extract
2 cups glacé cherries, halved
1 cup pecan halves
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
See another cookie contest recipe!