Cherry Pecan Slice and Bake Cookies

Directions

Let’s start by prepping the cherries and pecans.

Drain the cherries and set aside 2 teaspoons of the juice.  Next, finely shop the cherries and set them aside as well.

IF they didn’t already come pre-chopped, chop the pecans and set them aside.

Ok, onto the real baking.  Beat the butter for a minute or so, then add in the sugar and beat until smooth.  Next, add in the egg, vanilla and the cherry juice you set aside and mix until well combined.

In a separate bowl add the flour, baking powder, allspice, cinnamon and salt and whisk until well combined.  Get your butter mixture and slowly add the dry mixture to the butter mixture until well combined.

Add your chopped cherries and pecans to your dough and stir until they are evenly distributed throughout.

Separate your dough into two (roughly) equal amounts and roll into logs about 8 or 9 inches long.  If you’re using the sanding sugar, roll each log in the sugar and then wrap each log separately in wax paper. (If you’re not using sanding sugar, just go ahead and wrap the logs separately in wax paper.)

If you’re going to bake them within a day or so, put them in the freezer for at least 3 hours.  If you’re going to save them for another time, just leave them in the freezer for up to about 3 months.

When you’re ready to bake, heat your oven to 375 and line your cookie sheets with parchment paper.  Slice the dough about a quarter inch thick and place the pieces on your sheets, six to a sheet.  Bake for about 9-10 minutes or until they start to get golden brown.

Remove the sheets from the oven, let the cookies cool on the sheets for a minute or so and then transfer them to a wire rack to cool completely.

Makes about 3 dozen cookies.