Cherry Christmas Cookies
1 cup Unsalted Butter, room temperature
1 cup Powdered Sugar
1 large Fresh Egg
1 tsp. Vanilla Extract
2¼ cups All-Purpose Flour
2 cups Candied Cherries (red & green colored), halved
1 cup Pecan Halves
In a large mixing bowl, cream the butter and sugar together. Add the egg and vanilla and beat until fluffy. Add flour a half cup at a time until well mixed. Stir in the cherries and pecans and then chill dough for an hour. Divide dough in thirds and form each piece into a 10 inch roll or log. Wrap each roll in plastic and place in a large freezer bag. Freeze until solid. Take one roll at a time and slice into 24 pieces. Place on an ungreased baking sheet and put in a pre-heated 325 degree oven for 10-12 minutes or until edges are golden brown. Cool on wire racks.
Note: You get about 2 dozen cookies out of each roll of frozen dough. The frozen rolls will last a few months in the freezer. That way you can always have some ready to bake on short notice.
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