Candied Cherry Snaps
|Butter||1 Cup (16 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Candied red cherries||1 Cup (16 tbs)|
|Halved green candied cherries||1 Cup (16 tbs)|
Cream butter, adding powdered sugar gradually.
Blend in egg and vanilla; add flour.
Mix well; stir in pecan halves and cherries.
Chill dough for 1 hour; divide into thirds.
Shape into 12-inch long rolls; wrap in waxed paper.
Chill for at least 3 hours or place in freezer for 2 hours.
Cut into 1/8-inch thick slices; place on ungreased cookie sheet.
Bake at 325 degrees for 13 to 15 minutes or until edges are lightly browned.