Real Recipes From Real Home Cooks ®

cherry pecan icebox cookies

Recipe by
Elaine Douglas
Vancouver, BC

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.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For cherry pecan icebox cookies

  • 1 c
    butter, unsalted, room temperature
  • 1 c
    icing sugar, sifted
  • 1
    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

How To Make cherry pecan icebox cookies

  • 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.