Christmas Cherry Slices

Here’s the easiest Christmassy- looking cookie ever – the cherries make ‘em Christmas without any elaborate decorating.   I found this recipe in a Pillsbury booklet  Simply from Scratch Vol 2, 1978 and have made them every season since. 

I don’t bake them until I want to use them, as the cherries soften the cookies somewhat if they are stored too long already baked.  But they are so easy, that’s not a problem.  They bake just fine from the frozen rolls; they are simply decorated shortbread.  I look for holiday cherries when they are on sale, and keep several rolls of this recipe on hand all season.  Candied cherries can be stored for a year or two in your refrigerator, according to the manufacturer, so buying them right after the holiday sales may make sense too.         

                    Christmas Cherry Slices

     1/2     Pound  Butter -- softened

  4           Ounces  Powdered Sugar -- (1 cup)

  1           medium  Egg

  1           teaspoon  Vanilla Extract

  2 1/4     cups  Flour, All-purpose

  16          Ounces  Candied Cherries -- red and green, halved

  4            Ounces  Pecans -- or walnuts, chopped

·         Cream butter and sugar, add eggs and vanilla.  Add flour; mix well. Stir in cherries and nuts.  Chill for 1 hour.  Shape into three 10" rolls, wrap in plastic wrap and place in freezer bag.  Freeze up to 2 months.  Or refrigerate overnight and bake as directed.

·         Cut frozen rolls into 1/8" slices.  Place on ungreased baking sheet.  Bake at 325° for 10-12 minutes or until edges are golden brown.  Cool on wire rack. 
 Cost 2005:  $7.34 per recipe or 8 cents per cookie.    46 calories per cookie

Yield:  "3 Rolls"  98 cookies