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

An easy slice and bake cookie for the busy holiday season.
4.67 from 3 votes
Prep Time20 minutes
Cook Time15 minutes
Chilling Time2 hours
Total Time2 hours 35 minutes
Course: Desserts and Sweets
Cuisine: American
Servings: 42


  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1/2 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
  • 2/3 cup finely chopped pecans I used pecans from Millican Pecan Company


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

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