Cherry Christmas Cookies An Old Fashioned Slice And Bake Recipes

CHERRY NUT COOKIES

Steps:

• Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
• Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
• Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
• Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
• Bake in a 350 degree oven for approximately 10 minutes.

MAKE-AHEAD CHERRY CHRISTMAS SLICES

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add the egg and vanilla; beat until fluffy.
• Add the flour; mix well.
• Stir in cherries and pecans.
• Chill the dough for 1 hour.
• Shape the dough into three 10-in rolls; wrap in plastic wrap, and place in a zip-lock freezer bag.
• Freeze up to 2 months.
• TO BAKE COOKIES: Remove the rolls from the freezer.
• Cut rolls into 1/8-inch slices.
• Place the cookies 1-inch apart on ungreased baking sheets.
• Bake at 325 degrees for 10-12 mins, or until the edges are golden brown (don't overbake).
• Remove to wire racks; cool.

CHRISTMAS SLICE-AND-BAKE COOKIES

Steps:

• In medium bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms.
• Divide dough into 3 parts. Into 1 part of dough, mix chocolate and walnuts. Mix cherries into another part of dough. Into remaining part of dough, mix poppy seed.
• Line 9x5-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. Spread poppy seed dough evenly in bottom of pan. Spread chocolate-walnut dough over poppy seed dough. Spread cherry dough over chocolate-walnut dough. Cover; refrigerate at least 2 hours until chilled.
• Heat oven to 375°F. Using plastic wrap, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch-thick slices. On ungreased cookie sheets, place slices 1 inch apart.
• Bake about 10 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.