Cherry Pecan Chews

Cherry Pecan Chews

What is it now?  Like, only 7 more sleeps until Christmas?  I think I’m done all my shopping and I know the baking is all done.  So, all that’s left is getting the food ready for Christmas dinner.  Luckily my husband enjoys cooking and he helps out a lot in that department.   The kids are getting super-pumped which makes the anticipation so much more exciting!

Cherry Pecan Chews

For these cookies, I had to bake with something I thought I would never use – maraschino cherries.  All those  fake-tasting cherries drenched in syrupy red juice,  no thanks!  But, for some strange reason this year I wanted to bake with them.  I even put some on my shortbread cookies, which I never do!  My oldest son, Isaac, has always loved these cherries and every time we go somewhere that puts them on ice cream he always asks for extra, and he always gets mine.  When I saw these cookies, however, I just knew that they were going to taste good, especially with pecans in them.   I also think the name sorta sucked me in too.  Instead of just calling them cookies, the author had to go ahead and call them ‘chews’.  That gives me the impression that they’re all chewy and moist – the kind where you can’t just have one.  Oh, darn!

I hope you enjoy them just as much as we did!

Cherry Pecan Chews

Recipe from Louanne’s Kitchen

 

Cherry Pecan Chews

Prep Time: 12 minutes

Cook Time: 22 minutes

Total Time: 22 minutes

Yield: 3 dozen

Ingredients

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1/3 cup finely chopped maraschino cherries
  • 1 cup toasted and finely chopped pecans

Instructions

Note: The dough must chill before baking; preheat oven to 350º F when ready to bake.
Whisk flour, baking powder and salt together; set aside.
Cream together butter, sugar, vanilla and almond until fluffy.
Beat in egg.
Mix in cherries and pecans.
Add flour mixture, mixing until well incorporated.
Pat dough into a disk, wrap in plastic wrap or wax paper, and chill for at least 1 hour, although overnight is best.
Preheat oven to 350º F.
Line a baking sheet with parchment paper or spray with nonstick spray.
Using a small cookie scoop, portion dough onto prepared baking sheet, spacing cookies 2” apart.
Bake for 11−12 minutes or until lightly brown around the edges.
Allow cookies to cool for at least 5 minutes on the pan before removing to a cooling rack.
Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://asweetbaker.com/pecan-cherry-chews/

Homemade Hot Cross Buns | A Sweet Baker

Homemade Hot Cross Buns + Two Giveaways! #GayLeaFoods

Guess what?  I have TWO giveaways for you today! The Easter Bunny is coming this weekend and we’ll be waking up to these Homemade Hot Cross Buns, with Gay Lea butter of course, for breakfast.  Most of my family are not fans of the dried fruit peel that’s normally in Hot Cross Buns so the […]

Homemade Coconut Larabars | A Sweet Baker

Homemade Coconut Larabars

Lately I’ve been trying to eat healthy and I’m trying to avoid any processed food. It’s actually not that hard but when it comes to having a little sweet treat there’s always added sugar and things I can’t pronounce. When I first tasted Larabars I loved them but at $1.69 each I knew I had […]

Cheesy Quinoa and Spinach Bake | A Sweet Baker

Cheesy Quinoa and Spinach Bake

A few years ago my husband made a tri-color quinoa dish that was so tasty.  One layer was red (from sundried tomatoes), another layer was green (from pesto), and the final layer was light brown (from plain quinoa).  It was a time consuming dish to layer all the ingredients but the final dish was so […]

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition. My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why […]

Homemade Strawberry Nutri Grain Bars | A Sweet Baker

Homemade Strawberry Nutri Grain Bars

It’s that time of year again when I’m starting to run out of homemade snack ideas.  Even though I just had a break from baking treats/snacks, I feel like a need some new ideas and inspiration. I want my kids to have a little treat in their lunch everyday but I also want it to […]

Doodle Your Pillsbury Toaster Strudel | A Sweet Baker

Doodle your Pillsbury Toaster Strudel and Win! #Strudelgram

Just hearing the word ‘morning’ makes me cringe. I am not a morning person and I hate getting up to an alarm.  Making everyone breakfast during the week is the last thing on my mind when I wake up.  I just want to be left alone to get ready for work and get the kids […]

Comments

  1. These look so soft and moist! I actually love maraschino cherries. :-) I bet these were great with the pecans thrown in, too. Also, I’m jealous that you’re ready for Christmas – I still have a ton to do. Thanks so much for linking up at What’s In Your Kitchen Wednesday!

  2. I think they look so delicous! Can’t wait to try them at Christmas!

  3. These look perfectly soft and chewy!

  4. These look really good! I am going to have to try these:)

  5. Haha, I love how you refer to it as being only 7 more “sleeps” away from Christmas! Glad you got all your shopping and baking done! I’m going out of town tomorrow and once I arrive, I’ll have to help my grandma clean, cook and bake! I’m excited though. I hope you have a merry Christmas!!

  6. Wow. Those cookies look so amazing! I’d like a few right now. :)

Leave a Reply