Recipe by Suzanne S.
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Top Review by Chef Schellies
These were delicious! They are the most beautiful shade of pink and red from the cherries. I used about a teaspoon of almond extract instead of the vanilla. I have another roll of them in the freezer and I'm excited to bake the next batch. My original intention was to make them as gifts, but they may not make it into the packages because they are so good they seem to be disappearing.
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (16 ounce) jar maraschino cherries, drained and finely chopped
- 1 cup finely chopped pecans
- 1⁄4 cup red decorator sugar (optional)
Directions See How It's Made
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
- Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.