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 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.

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.

COOKIE SWAP: CHERRY SLICES

Steps:

• Preheat oven to 325° and place parchment paper in baking sheet.
• Have all ingredients at room temperature before mixing.
• In the bowl of a heavy duty mixer, cream together butter and powdered sugar until light and fluffy.
• Mix in egg until combined.
• Add flour, chopped pecans, and candied cherries. Combine thoroughly.
• Cover bowl with saran wrap and place in fridge for an hour.
• Divide dough into thirds. Wrap each into rolls and wrap tightly with saran wrap. Return to fridge to chill thoroughly. I usually let them chill for three more hours.
• Bake in a preheated oven at 325° for 12-15 minutes. Cookies should just barely turn brown around the edges.
• Remove cookies from baking sheet and place on cooling rack to cool.
• Store in a freezer bag or cookie tin. Can be frozen.

CHERRY PECAN SLICES

Steps:

• Combine butter, sugar, powdered sugar, egg and vanilla in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low and add 2 1/4 cups flour.
• Mix well.
• Combine cherries and 1 tablespoon flour in small bowl; toss to coat.
• Stir in cherry mixture and pecans by hand.
• Cover dough and refrigerate 1 hour.
• Shape dough into three 10 x 1 1/2-inch rolls on lightly floured waxed paper.
• Wrap rolls in plastic food wrap and refrigerate until firm (1 to 3 hours).
• Heat oven to 350° F.
• Cut rolls into 3/8-inch slices with sharp knife.
• Place 1 inch apart onto ungreased cookie sheets.
• Bake for 12 to 14 minutes, or until edges are very lightly browned.
• NOTE: This dough freezes well.
• Wrap rolls tightly and place in plastic freezer bags or foil.
• Thaw in refrigerator before slicing.

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.

PECAN SLICE

Steps:

• Preheat oven to 350*.
• Grease an 8 inch square pan.
• BASE.
• Sift together flour, baking powder and salt.
• Cream butter and blend in flour to make a soft dough.
• Spread dough evenly over the base of greased pan.
• Bake for 15 minutes.
• TOPPING.
• In a small saucepan over low heat, melt butter.
• Remove from heat and stir in syrup, brown sugar, beaten egg, vanilla and flour.
• Spread pecans evenly over base.
• Pour topping over pecans.
• Bake an additional 20-25 minutes until topping is set and lightly browned.
• Cool in pan.
• When cool, cut into squares.

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.