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Cherry Pecan Chews

2-1⁄2 cups flour
1-1⁄2 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1-1⁄2 cups sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 large egg
1/3 cup finely chopped maraschino cherries
1 cup toasted and finely chopped pecans

Note: The dough must chill before baking; preheat oven to 350°F when ready to bake. Whisk flour, baking powder, and salt together; set aside. Beat together butter, sugar, vanilla, and almond extracts until creamy. Beat in egg. Mix in cherries and pecans. Add flour mixture, mixing until well-incorporated. Pat dough into a disk, wrap in plastic wrap  or wax paper, and chill for at least 1 hour, although overnight is best. Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with non-stick spray. Using a small cookie scoop, portion dough onto prepared baking sheet, spacing cookies 2 inches apart. Bake for 11–12 minutes or until lightly brown around the edges. Allow cookies to cool for at least 5 minutes before removing to a cooling rack. Makes 5 dozen.

 

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