Cherry-Pecan Cookies
Cherry-Pecan Cookies are sweet, buttery treats packed with tart cherries and crunchy pecans, perfect for festive gatherings or everyday indulgence for cookie lovers.
Ingredients
Instructions
- Cream together margarine, sifted powdered sugar, and egg.
- Add all-purpose flour and cream of tartar to the mixture.
- Stir in candied cherries and chopped pecans.
- Drop by the teaspoonful or roll into balls and place on a lightly greased cookie sheet.
- Bake at 350°F for 10 to 12 minutes, or until lightly browned.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsalted butter. If you can’t find candied cherries, dried cherries soaked in a bit of cherry juice work well too. Be sure to sift the powdered sugar to avoid lumps and ensure even mixing. For added texture, you can also incorporate some rolled oats into the dough.
Serving Suggestions
These Cherry-Pecan Cookies are delightful on their own but pair beautifully with Homemade Ice Cream(Vanilla) for a decadent dessert. Consider serving them alongside a warm cup of tea or coffee. For a festive touch, they can also be included in a holiday cookie platter alongside other treats like Joshua'S Favorite Chocolate Chip Cookies.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies in a single layer, then transfer them to a freezer bag. To reheat, place them in a preheated oven at 300°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry-Pecan Cookies contains roughly 235 calories, with 3g protein, 17g carbohydrates, and 19g fat. It is an excellent source of potassium (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of candied ones?
Fresh cherries can be used, but they will add moisture to the dough. To prevent the cookies from becoming soggy, make sure to chop and pat them dry before adding to the mixture. You may need to adjust the flour slightly to maintain the right consistency.
What can I substitute for pecans?
If you have nut allergies or don’t have pecans on hand, walnuts or almonds make excellent substitutes. You can also omit the nuts altogether for a nut-free version of these cookies. Consider adding chocolate chips for added flavor and sweetness if you skip the nuts.
How can I make these cookies more chewy?
To achieve a chewier texture, you can increase the egg to two or add a tablespoon of honey or corn syrup to the dough. Ensure that you do not overbake the cookies; they should be taken out just when they start to brown slightly on the edges for that perfect chew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).