Cherry Icebox Cookies

• 1/2 cup butter
• 1/2 cup butter flavored shortening
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 (10 ounce) jars maraschino cherries, drained and chopped
• 1 1/4 cups chopped pecans
• 1 (2.25 ounce) jar red decorator sugar

1. In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours.
2. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
4. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.

butter, butter, white sugar, egg, vanilla, flour, baking powder, salt, maraschino cherries, pecans, red decorator sugar

Taken from www.allrecipes.com/recipe/11611/cherry-icebox-cookies/ (may not work)