Cherry Pecan Gems Food

CHERRY PECAN DREAMS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing 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.

CHERRY GEMS (COOKIES)

Steps:

• Mix butter, eggs, brown sugar, and flour until well combined.
• Add baking powder, baking soda, cinnamon, vanilla, cherries, and nuts.
• Roll dough into logs that are approximately 1 inch around. Wrap in waxed paper and place in the refrigerator until ready to bake.
• When you are ready to bake, preheat oven to 350 degrees.
• Slice logs into 1 inch rounds and place on an ungreased cookie sheet.
• Bake 12 minutes or until golden brown.
• Cool 5 minutes before transfering to a cooling rack.

CHERRY CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
• Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
• Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
• *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.

CHERRY PECAN GEMS

Steps:

• Cream butter and sugar.
• Blend in egg, syrup, extract, and food coloring.
• Stir together flour, soda, cream of tartar, and salt.
• Stir into cremed mixture.
• Stir in nuts.
• Shape dough into two 9-inch rolls.
• Wrap in waxed paper or clear plastic wrap.
• Chill well.
• Cut into 1/4-inch slices; place on ungreased cookie sheet.
• Lightly press a well-drained red cherry half into center of each cookie.
• Bake at 375F for 10-12 minutes.
• Cool slightly; remove to rack.