Cherry Pecan Cookies
Pretty and pink, lots of cherry and pecan flavor.
"They turned out more pink than what I was excepting, but the taste was yummy! Very fluffy and full. Could not taste as much cherry as I was excepting either, but not a let down. The dicing of the cherries took some time to do, but that was honestly the longest process out of all of it.
I will be for sure making these again for family and friends."
47 people want to try | 109 have favorited
Cherry Pecan Cookies Preparation
Preheat the oven to 350 degrees. Dice the cherries and chop the pecans. Cream the butter and sugar together. Add the vanilla, cherry juice, and egg, beat until thoroughly blended. Stir the flour, baking powder, and salt together to mix evenly. Fold the cherries and pecans together so that the cherries share their juice with the nuts. Stir the cherry/pecan mixture into the dry ingredients to mix evenly. Add the flour/cherry/nut mixture to the butter & sugar mixture, 1/2 at a time, mix thoroughly. Drop onto a non-stick baking sheet by the rounded tablespoonful. Bake in 350 degree oven for 12 minutes.
*A 10-oz. jar of maraschino cherries yields a generous 1/2 cup - use them all! I get the chunk size and appearance I like by cutting each cherry into 8 pieces. The cookie bakes up pretty high. For a flatter cookie, flatten the dough to about 1/4 inch thickness after dropping it onto the pan.
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