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Cheery Cherry Christmas Cookies
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These are a great, buttery Christmas cookie. You can freeze the cookie dough for up to 2 months.
1 cup butter, softened (no substutions)
1 cup icing sugar (confectioners)
1 egg
1 teaspoon vanilla
2-1/2 cups flour
2 cups red and green candied cherries, halved
1 cup pecans, coarsely chopped
In a mixing bowl, cream the butter and sugar. Add the egg and vanilla; beat until fluffy. Add the flour; mix well.
Stir in cherries and pecans. Chill the dough for 1 hour.
Shape the dough into three 10-in rolls; wrap in plastic wrap, and place in a zip-lock freezer bag. Freeze up to 2 months.
TO BAKE COOKIES: Remove the rolls from the freezer.
Cut rolls into 1/8-inch slices. Place the cookies 1-inch apart on ungreased baking sheets.
Bake at 325 degrees for 10-12 mins, or until the edges are golden brown (don't overbake).
Remove to wire racks; cool
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