Ingredients for Cherry Nut Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Candied Cherry
- 1 cup chopped pecans
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How to Make Cherry Nut Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped candied cherries and 1 cup chopped pecans.
- Shape the dough into two long rolls, approximately 2 inches in diameter.
- Wrap each roll tightly in wax paper and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap the chilled dough rolls and cut into ¼-inch thick slices.
- Place the slices onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
12g
Carbs
4g
