 | | Directions |
- Chop the maraschino cherries and pecans; set aside.
- Cream the butter, white sugar, and brown sugar together to until light and fluffy.
- Add the eggs and vanilla; beat until mixed evenly.
- Combine all the dry ingredients in a separate bowl.
- Gradually add the dry ingredients to the other ingredients and mix thoroughly.
- Mix in the cherry juice and lemon juice.
- Stir in the chopped pecans.
- Divide into four portions. Roll each into a 12 inch long log.
- Wrap each log with wax paper and place in the refrigerator for at least 4 hours.
- After refrigerating, remove one log at a time, unwrap, and cut into 1/4 inch wide slices.
- Place on an ungreased cookie sheet and bake at 350°F for 8 to 10 minutes or until the edges of the cookies just start to turn brown.
- When done, remove from the cookie sheet and place on a rack to cool.
|
|
|
Prep Time: 1.5 hours
Cook Time: 1 hour
Servings: 36
|  | | Ingredients | | - | | 1/2 cup chopped maraschino cherries |
| - | | 1/2 cup chopped pecans |
| - | | 1 cup butter - softened |
| - | | 1 cup sugar |
| - | | 1/4 cup brown sugar |
| - | | 1 egg |
| - | | 1 teaspoon vanilla |
| - | | 3 1/4 cups flour |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/4 teaspoon cream of tarter |
| - | | 1/4 cup maraschino cherry juice |
| - | | 4 1/2 teaspoons lemon juice |
| |
| |
