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Cherry Pecan Shortbread Rounds

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Cherry pecan shortbread rounds are an easy slice and bake cookie that will look pretty on any holiday cookie tray.

Cherry Pecan Shortbread Rounds are an easy slice and bake cookie, perfect for holiday baking.

This recipe is sponsored by Adams Extracts and Spices. All opinions are my own. Thank you for supporting the brands that make Family Around the Table possible.

Sometimes, during the holidays especially, you need an easy cookie. Slice and bake cookies are an easy choice. You can even freeze the uncooked cookie dough logs.

While these cherry pecan shortbread rounds look festive for Christmas, almost like stained glass, they would also be nice for Valentine’s Day.

Slice and bake cherry pecan shortbread rounds.

The wonderful thing about this cookie dough is it can stay in the refrigerator a day or two before you bake them. Just leave the log intact, don’t pre-slice them. I love being able to make parts of recipes in advance.

Slice and bake cherry pecan shortbread rounds.

Shortbread cookies typically don’t spread a lot so you can put them closer together on the cookie sheet. I got 15 on my baking sheets. I was thinking of adding some of the juice from the maraschino cherry jar for color but the cookies got a lovely pink hue after adding the chopped cherries.

Pretty cherry pecan shortbread rounds ready for gifting.

More shortbread cookie recipes

More recipes with cherries

Not all are cookies!

 

Cherry Pecan Shortbread Rounds are an easy slice and bake cookie, perfect for holiday baking.

Cherry Pecan Shortbread Rounds

Yield: 42
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes

An easy slice and bake cookie for the busy holiday season.

Ingredients

  • 2 cups flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 teaspoons pure vanilla extract, I used Adams Best Vanilla Extract
  • 1 (10 ounce) jar maraschino cherries, drained well and chopped, reserve cherry juice for another use.
  • (Blot chopped cherries with paper towels to remove excess moisture)
  • ⅔ cup finely chopped pecans, I used pecans from Millican Pecan Company

Instructions

    1. In a small bowl, combine flour and salt, set aside.
    2. Cream 1 cup unsalted softened butter with ½ cup powdered sugar, add in vanilla.
    3. Add flour mixture and combine until it starts forming large clumps.
    4. Mix in pecans and maraschino cherries. Before removing from bowl, press dough together well so it's no longer crumbly.
    5. On a piece of plastic wrap, form dough into the log and press it well. The log should be about 2 inches thick.
    6. Wrap it in the plastic wrap and chill in the fridge for at least 2 hours.
    7. Preheat the oven to 325 F and line baking sheet with parchment paper or a silicone baking mat. Cut the log into ¼-inch thick slices. If the slices crumble, press it back together with your hands. Place them onto baking sheet at least 1-inch apart.
    8. Bake the cookies 15 - 18 minutes, until they just start to turn golden brown on top and around the edges.
    9. Let them cool for 3 minutes on a baking sheet before transferring them to a rack to cool completely.

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Cheese Curd In Paradise

Monday 25th of November 2019

These are the perfect cookies for a cookie exchange! I love the cherries!

Christie

Saturday 23rd of November 2019

These look so yummy! I love those cherries curried in there.

Sue Lau

Sunday 17th of November 2019

Cherry cookies are perfect for the holidays, especially for those who love the cordial cherries- they can have cookies to go with!

Lisa Kerhin

Sunday 17th of November 2019

Such a festive holiday cookie! I love the pecans in these

Carolsue

Friday 15th of November 2019

It's a tossup between Snickerdoodles and Oatmeal Raisin cookies!

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