Cherry Pecan Cookies Food

CHERRY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

CHERRY-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

CHERRY-PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
• Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
• Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

CHERRY ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CHERRY PECAN THUMBPRINTS

Steps:

• 1. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
• 2. Separate eggs, reserving egg whites in a separate bowl
• 3. Cream butter, sugar, and egg yolk Add vanilla, flour and salt and combine well.
• 4. Shape dough into 24 balls. Dip balls in beaten egg white then roll in pecan pieces.
• 5. Place on cookie sheets about 2 inches apart and bake for about 5 minutes
• 6. Remove sheets from oven and using thumb, make an indent in the top of each cookie. Add a cherry half, cut side down. Return to oven and bake an additional 6-8 minutes

CHERRY PECAN ICEBOX COOKIES

Steps:

• 1. 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 pecans. 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 color. 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 4 dozen cookies.