Cherry Walnut Cookies

Recipe by Elly in Canada
READY IN: 23mins
YIELD: 12 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
  • Then add flour and salt; stir until blended.
  • Stir in cherries and walnuts.
  • Divide dough into thirds; shape each into 10" (25 cm) long log.
  • Wrap and chill until firm, at least 3 hours.
  • Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
  • Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
  • These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
  • Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
  • Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
  • These are really delicious cookies, well worth the time it takes to make them!
  • Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
  • Note: chill time of 3 hours is not included in prep time.
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