Cherry Icebox Cookies

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.

• Ready In: 3 hrs 15 mins
• Yields: 4 dozen

Ingredients

• 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

1. Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
2. 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.
3. 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.
4. Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
5. 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.