Cherry Pecan Cookies
2 sticks butter, softened
1 cup powdered sugar, sifted
1 egg
2 1/2 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup candied cherries, halved
1/2 cup finely chopped pecans
In bowl, beat butter with mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg, beat well. In another bowl, combine flour and cream of tartar. Add to creamed mixture, mix well. Stir in cherries and nuts. Shape dough into two 10 x 2 inch rolls. Wrap in aluminum foil and freeze until firm. Preheat oven to 375 degrees. Cut into 1/4 inch slices. Place on ungreased cookie sheets. Bake for 10 to 12 minutes.
Makes 6 1/2 dozen cookies.