CHERRY WALNUT COOKIES
Steps:
- Line baking sheets with parment paper; set aside. In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Add flour and salt; stir until blended. Stir in cherries and walnuts. Divide into thirds; shape each into 10 inch long log. Wrap and chill until firm, at least 3 hours. (Make ahead: Overwrap in heavy -duty foil and freeze up to 1 month.) Cut logs into 1/2 inch thick rounds; place, 1 inch apart, on prepared pans. Bake in top and bottom thirds of 325*F oven, rotating and switching pans halfway through, just until the edges begin to colour, 8 to 10 minutes. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make ahead: Store layered with waxed papaer in airtight container for up to 2 weeks or freeze for up to 1 month.)
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