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


  • 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


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.
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  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. :)

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