These little jewels are fun to make and pretty to look at. The fact that they are slice-and-bakes makes them convenient for busy cooks. Keep the dough tightly wrapped in the freezer and you can bake as many or as few as you’d like.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup pecan halves
• 1 cup soft candied green cherries, cut in half
• 1 cup soft candied red cherries, cut in half

Cream butter and powdered sugar. Add egg and vanilla, and mix well. Mix in flour and baking soda to make smooth dough. Stir in pecans and candied cherries until evenly incorporated.

Chill dough for 1 hour, then divide into 4 portions. Roll each piece into a log about 7 inches long and 1 1/2 inches around. Roll in wax paper and chill for at least 3 hours.

Preheat oven to 350 degrees.

Unwrap rolls and slice about 1/8-inch thick. Bake on ungreased cookie sheet for 13 to 15 minutes or until lightly browned.

Makes 7 dozen.

Freezeworthy: Yes, but cool completely first.

Jean Gibson and Joanne H. Staats

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