Cherry-ginger Icebox Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 ounces maraschino cherries, drained and finely chopped
• 1/2 cup crystallized ginger, finely chopped
• 1 cup pecans, finely chopped
• 1/4 cup sugar crystals, red decorator

Recipe

• 1 beat butter at medium speed with an electric mixer until creamy.
• 2 gradually add 1 cup sugar, beating well.
• 3 add egg and vanilla, beating well.
• 4 combine flour, baking powder and salt; add to butter mixture, beating well.
• 5 pat cherries between paper towels to remove excess moisture. stir cherries, ginger and pecans into dough. cover and chill at least two hours.
• 6 shape dough into two 8-inch rolls, roll in red sugar crystals. wrap rolls in plastic or wax paper and chill or freeze until firm.
• 7 preheat oven to 400 degrees. slice chilled (or frozen) dough into 1/4-inch slices, using a sharp knife. place on lightly greased or silpat-lined baking sheets. bake for 8 to 10 minutes or until golden.
• 8 cool one minutes on baking sheets; remove to wire racks to cool completely.