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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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 36|
|Calories from Fat: 75 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 23.8mg||7 %|
|Sodium 62.3mg||2 %|
|Potassium 24.6mg||1 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.7g|
|Protein 1.7g||2 %|
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Calories per serving: 141
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