Total Time
1hr 12mins
Prep 1 hr
Cook 12 mins

This cookie makes a colorful addition to a holiday cookie platter. From a Land O Lakes cookbook.

Ingredients Nutrition


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


Most Helpful

I tried these for Christmas--they were easy to make and a big hit with the adults(not so much the kids). They are a drier, not so sweet cookie and make a beautiful presentation. I had a little trouble telling when they were done but the baking time was pretty much right on. These were very tasty!!! I will definitely make again!

Laura36 January 04, 2003

Excellent! I left out the pecans and added an extra 1/4 cup of flour. My dough was a little crumbily so next time, I might add a little milk but otherwise they were wonderful. Tasted just like shortbread except with more cherries. Even my cherry hating son, will ask for more of these!

Ty's Kitchen December 04, 2006

I made a similar recipe in the past, but your recipe had some modifications that I liked. I prepared the dough as you directed, but used only powdered sugar plus 2 T milk (not half granulated sugar). It's a little thing, but my old recipe did not include the direction to add 1 T flour to the cherries -- this made a big difference, the cherries were not a sticky mess to work with! I've tossed my old clipping and will make this from now on (just modifying the sugar). I made one roll last week and put the other in the freezer for a few weeks from now. I know from past experience, this dough freezes very well. Be sure not to overcook these cookies.

Kathy :-( October 30, 2004

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