Cherry Pecan Icebox Cookies Recipe

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Cherry Pecan Icebox Cookies

Elaine Douglas


I like cookie recipes that allow me to prepare them one day and then bake them as I need them.
The cherries make this a nice Christmas treat.

pinch tips: How to Melt and Soften Butter


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Makes 4 dozen cookies


15 Min


10 Min




1 c
butter, unsalted, room temperature
1 c
icing sugar, sifted
large egg
1 tsp
2 1/4 c
all purpose flour
1/4 tsp
fine salt
2 c
candied red cherries, cut in half
1 c
chopped pecans

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom