Cherry-Nut Cookies

When it comes to Christmas cookies my family tends to stick to some tried-and-true recipes we make every year.  Every few years mom would slip a new cookie or two into our traditional mix of cookies.  One year this little cherry number was added.  While not a hit with dad, who thinks Chocolate Pinwheels and Chocolate Chip Cookies should be the only cookies made, their not-too-sweet flavor and bright color are a nice addition to any cookie tray. 

1 cup dairy-free margarine, softened
2 1/2 cups (11.25 ounces) all-purpose flour
1 cup (4 ounces) powdered sugar
1 large egg, at room temperature
2 tablespoons almond milk
1 teaspoon vanilla extract
2 cups (1 pound) candied cherries
1 cup toasted pecan halves

Beat margarine in the bowl of an electric mixer until smooth.  Add flour and next 4 ingredients and mix on low just until dry ingredients are incorporated.  Add cherries and pecans and stir to combine. 

Line 3 mini bread loaf pans with plastic wrap and fill with dough.  Fold plastic wrap over the top and pack down to form a smooth surface.  Chill several hours or freeze. The dough can also be placed onto sheets of wax paper and rolled into logs, if desired. 

Preheat oven to 400° F.

Remove 1 dough from pan and slice into 1/4-inch-thick slices and place on ungreased cookie sheets 1-inch apart. Bake at 400° for 7 to 9 minutes until cookies are set but not browned.  Remove and let cool 5 minutes before transferring to wire cooling racks. 

Originally published in the 1969 Pillsbury Bake Off Cookie Favorites cookbook.