Cherry Pecan Slices Recipes

CHERRY CHRISTMAS SLICES

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

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 SLICED SHORTBREAD

Steps:

• In a mixing bowl, cream the butter and sugar until light and fluffy. Add egg, vanilla and salt. Mix well. Stir in the flour until well blended. Stir in cherries and pecans.
• Chill dough in refrigerator for 1 hour, or until easy to handle. Shape dough into three 10-inch logs.
• Wrap each log in plastic wrap or parchment paper , then place in a freezer bag. (I put my wrapped dough logs in cardboard paper towel tubes before placing them in freezer bags). Freeze up to 2 months or until ready to bake.
• To bake, preheat oven to 325 degrees. Cut frozen logs into 1/4-in. slices. Place on ungreased baking sheets and bake for 10-12 minutes or until edges are golden brown. Cool completely on wire racks.

CHERRY PECAN SHORTBREAD ROUNDS

Steps:

• In a small bowl, combine flour and salt, set aside.
• Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, add in vanilla.
• Add flour mixture and combine until it starts forming large clumps.
• Mix in pecans and maraschino cherries. Before removing from bowl, press dough together well so it's no longer crumbly.
• On a piece of plastic wrap, form dough into the log and press it well. The log should be about 2 inches thick.
• Wrap it in the plastic wrap and chill in the fridge for at least 2 hours.
• Preheat the oven to 325 F and line baking sheet with parchment paper or a silicone baking mat. Cut the log into 1/4-inch thick slices. If the slices crumble, press it back together with your hands. Place them onto baking sheet at least 1-inch apart.
• Bake the cookies 15 - 18 minutes, until they just start to turn golden brown on top and around the edges.
• Let them cool for 3 minutes on a baking sheet before transferring them to a rack to cool completely.

AMISH CHERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350*.
• In a large bowl, mix together the brown sugar, tapioca and nutmeg.
• Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
• Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
• Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
• Bake the crumble for 1 hour or until it is bubbling and the top is golden.
• Serve slightly warm with heavy cream, whipped cream or ice cream if desired.

CHERRY SLICES

Steps:

• Cream butter thoroughly.
• Add sugar and beat well.
• Add eggs, one at a time, and vanilla.
• Sift flour with baking powder and salt.
• Add sifted dry ingredients gradually, beating well.
• Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
• Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
• Place remaining dough by spoonfuls over filling.
• Bake at 350 degrees for about 45 minutes.
• When cool, sprinkle with powdered sugar.
• Cut into slices or squares before serving.

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.