Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These slice and bake cookies are filled with cherries and pecans and then rolled in coconut.
Combine butter, sugar, powdered sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 1/4 cups flour; beat at low speed until well mixed.
Combine cherries and 1 tablespoon flour in another bowl; toss to coat. Stir cherry mixture and pecans into dough.
Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in
coconut. Wrap tightly. Refrigerate 1 hour or overnight until firm.
Heat oven to 350°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are very lightly browned.
Dietary Fiber: 0g
I love this recipe make it every year for my cookie trays. The only thing I do to make it more festive iscolor the coconut in red and green.
I love this Recipe--my Mom used to make these when I was a kid. However i have altered the Recipe you thought it couldn't get any better eh! Well rather than the Green and Red cherries mentioned in the Recipe I used some Fruit Cake Fruit its Cherries and other goodness. and I used 1 cup of chopped pecans then added 2 tablespoons of Gentleman Jack Tennessee Bourbon, and 1 table spoon of Cocunut Extract. The dough was a bit sticky so I added about 3/4 cup more flour. The changes took them over the top I love these cookies.
These cookies were delicious and easy to make. I froze the dough (even with the coconut on the outside) and the cookies still tasted really good. They lasted over 2 weeks frozen in the freezer. They cook well even slightly frozen. They are fun to make and the colors are beautiful. I used red and green cherries.
We love this cookie. I make them every Christmas and they are always a big hit. They disappear fast.
It's a holiday favorite at our house. Just enough flavors to off-set the other sugary cookies.
Easy to make, festive looking and they taste good.
My family has been making these for almost 20 years and honestly, they are a family favorite and will be for years to come.
Good but, I much prefer them made with cranberries rather than cherries.
They were tasty. I was hoping the coconut would stick better to the outside of the log before it was sliced (unless I did something wrong). I didn't use dried cherries, used marachino (patted dry). They looked cute.
I have made these many times and they are great. The last few times I added some mini-chocolate chips and rolled them in crushed potato chips instead of the coconut and they were a huge hit.
I have made these the past 3 years and they have become a family favorite! It's a new holiday tradition.
I really like this cookie, but I personally do not like putting the type of dried fruits they as you to put in. I used natural dried fruits (not candied fruit) the second time I made these and the taste was so much better. Had more compliments on them as well!
these were very easy to make and they taste delicious ..will make again
Used this as my cookie for a cookie exchange with my family. Several people liked it enough to ask for the recipe. This easy to make cookie looks and tastes good. I fillowed the recipe and had no problems.
Rolled the cookies out and cut them out into a star shape. Sold very well at cookie walk. Others wanted the recipe!
Good, but others are so much better
these are fun cookies, i made them for my christmas baskets. they were a nice,colorful addition
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1180
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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