Best Cherry Pecan Cookies Recipes

CHERRY-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

CHERRY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

PECAN LINZER COOKIES WITH CHERRY FILLING

Steps:

• Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
• Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
• Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
• Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
• Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

CHERRY-PECAN-CHIP SNICKERDOODLE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
• Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
• Bake 11 to 13 minutes.

CHERRY PECAN ICEBOX COOKIES

Steps:

• 1. 1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and pecans. Divide dough into 3 equal pieces and shape into round logs, 10-inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours. 2. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. 3. Cut rounds of cookie dough as thinly as possible, about 1/8-inch thick and place on baking tray 1-inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely. 4. Cookies can be made and stored in an airtight container for up to 2 weeks or frozen. Unbaked dough can also be wrapped airtight and then frozen. Makes about 4 dozen cookies.

DOUBLE CHOCOLATE CHERRY PECAN COOKIES

Steps:

• 1. Preheat oven to 375. in bowl beat brown sugar and butter until light and fluffy. Beat in vanilla and egg white. Stir in Flour,baking soda,coffee and salt. Fold in chocolate chips, pecans and cherries. (pecans toasted in oven) (both pecans and cherries chopped in mini processor) Let dough set in refrigerator for 5-10min.
• 2. Drop dough by teaspoons on ungreased baking sheet. Bake for 8-9 minutes. Do not overbake. Cool for one minute before removing and placing on wire rack.

CHERRY-PECAN ICEBOX COOKIES RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
• Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.
• Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen. Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

SUGAR FREE CHERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grease cookie sheet.
• Combine butter spread, eggs, sweetner, vanilla, salt and baking powder in mixer. Add milk to ingredients and mix well. Then add oats and flour. Once your dough is complete add cherries and pecans and mix well.
• Drop by spoonfuls onto a cookie sheet 1-2 inches apart. The dough is a little stiff, so you may want to flatten the cookies slightly. Bake 10.

PECAN LINZER COOKIES WITH CHERRY FILLING

Steps:

• Sift flour and baking powder together into a bowl. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground; transfer to the bowl of an electric mixer fitted with the paddle attachment.
• Add butter and granulated sugar; beat on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap each in plastic; refrigerate until firm, at least 2 hours.
• Preheat oven to 375°F. Working with one disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment paper-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
• Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
• Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Cookies can be stored in an airtight container at room temperature up to 2 days.

CHERRY-PECAN-CHIP SNICKERDOODLE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
• Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
• Bake 11 to 13 minutes.

CHERRY PECAN COOKIES

Steps:

• Mix - just stir in cherries and pecans. Divide dough into thirds. Form into logs. Freeze. Cut logs into 1/8" slices. Bake at 325 for 8-10 minutes.

PECAN LINZER COOKIES WITH CHERRY FILLING

Steps:

• Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
• Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
• Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
• Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
• Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.