Candied-Cherry and Pecan Slices
Allow at least 4 to 5 hours for chilling dough. (I sometimes freeze the dough so I can use it in a few days)
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1 cup butter, softened
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1 cup confectioners’ sugar
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1 egg
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1 ½ teaspoons vanilla
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2 ¼ cups flour mixed with generous dash of salt
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2 cups candied cherries, halved
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1 cup pecans
In a small bowl of mixer, cream butter until fluffy.
Gradually add sugar, beating until light.
Beat in egg and vanilla.
Stir in flour mixture; mix well.
Stir in cherries and pecans.
Cover airtight and chill 1 hour.
Divide dough in thirds.
On lightly floured pastry cloth or other surface (I do it right on the waxed paper I will be chilling it in), with floured hands, shape each piece of dough in 12 inch roll.
Wrap each in waxed paper; chill at least 3 hours or until firm.
Cut in ¼ inch slices (serrated knife works best).
Place slices about 1 inch apart on ungreased cookie sheets.
Bake in pre-heated 350 F oven 12 to 15 minutes or until light brown at edges.
Cool on racks.
Store airtight in cool dry place.
Makes 144.