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Cherry Christmas Cookies
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5 from 2 votes

Cherry Christmas Cookies - an Old Fashioned Slice and Bake Recipe

Course Dessert
Cuisine North American
Keyword cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 dozen cookies
Author April J Harris


  • 1 cup unsalted butter, softened
  • 1 cup icing sugar icing sugar is also known as confectioner's sugar
  • 1 egg
  • 1 teaspoon vanilla or almond extract
  • cups all-purpose flour
  • cups colourful candied cherries, halved It's nice to use an assortment of colours like red, green and gold if possible, but just red and green are fine too.
  • ¾ cup pecan halves, roughly chopped


  • Preheat the oven to 325°F (165°C). You may need to set the temperature a bit lower for a fan or convection oven.
  • Cream butter and sugar in an electric mixer.
  • Add the egg and either the vanilla or almond extract to the butter and sugar mixture.
  • Beat until the mixture is light and fluffy.
  • Gradually add the flour, beating in slowly a bit at a time..
  • Remove the bowl from the electric mixer and fold in the cherry halves and chopped pecans using a wooden spoon.
  • Put the dough in the fridge for an hour.
  • Shape the dough into 3 rolls, each about 9 to 10 inches long.
  • Wrap the dough rolls in cling film (plastic wrap) and either refrigerate for up to 3 days, or place the rolls in freezer bags and freeze for up to 2 months.
  • When ready to bake, remove the rolls from the fridge or freezer and allow to warm up a little.
  • Gently roll the wrapped rolls on a flat surface to ensure they are round and don't have a flat edge where they have been sitting.
  • Cut the chilled or frozen rolls in ⅛ inch slices.
  • Bake on ungreased baking sheets for 10 - 12 minutes until the edges of the cookies are beginning to turn golden.
  • Allow to cool for 5 minutes on the cookie sheets before removing to wire racks to cool completely.
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