Cherry Walnut Cookies

• 1 cup butter, softened
• 1 cup icing sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups candied red cherries, cut in half
• 1 cup walnut halves, chopped

1. In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
2. Then add flour and salt; stir until blended.
3. Stir in cherries and walnuts.
4. Divide dough into thirds; shape each into 10" (25 cm) long log.
5. Wrap and chill until firm, at least 3 hours.
6. Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
7. Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
8. These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
9. Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
10. Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
11. These are really delicious cookies, well worth the time it takes to make them!
12. Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
13. Note: chill time of 3 hours is not included in prep time.

butter, icing sugar, egg, vanilla, flour, salt, candied red cherries, walnut halves

Taken from www.food.com/recipe/cherry-walnut-cookies-395647 (may not work)