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Canadian Pecans and Cherrie Cookies Recipe

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This recipe for Canadian Pecans and Cherrie Cookies, by , is from SweetBay Cookie Exchange 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine-Ann Moise


500 ml (2 cups) unbleached all purpose flour

1 ml (1/4 tsp) salt

250 ml (1 cup) unsalted butter, softened

250 ml (1 cup) icing sugar

1 egg

250 ml (1 cup) pecans, crushed

1/2 cup of dry cherries

In a bowl, combine flour and salt.

In another bowl, cream butter with icing sugar with electric mixer. Add the egg and whisk until the mixture is homogeneous. With a wooden spoon or low speed, incorporate the flour mixture until the dough is homogeneous. Add the pecans and cherries. Separate the dough in half.

On a work surface, spread a sheet of plastic wrap. Form a dough into a 20 cm (8 in) long cylinder. Close the film and form a long square tube. Repeat with the second dough. Freeze on a flat surface for 4 hours or until cooked.

Place the grill at the center of the oven. Preheat the oven to 350 F Line sheets with parchment paper.

On a worktop, unpack the roll. Cut dough into 1/4 inch (5 mm) slices. Spread cookies over the baking sheets.

Bake 1 plate at a time, 12 to 14 minutes or until golden brown. Cool completely on the plate.

The cookie dough can be kept for about 3 months in the freezer. For optimum preservation, place rolls wrapped in plastic wrap in a sealed bag.




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