Preheat oven to 325° and place parchment paper in baking sheet.
Have all ingredients at room temperature before mixing.
In the bowl of a heavy duty mixer, cream together butter and powdered sugar until light and fluffy.
Mix in egg until combined.
Add flour, chopped pecans, and candied cherries. Combine thoroughly.
Cover bowl with saran wrap and place in fridge for an hour.
Divide dough into thirds. Wrap each into rolls and wrap tightly with saran wrap. Return to fridge to chill thoroughly. I usually let them chill for three more hours.
Bake in a preheated oven at 325° for 12-15 minutes. Cookies should just barely turn brown around the edges.
Remove cookies from baking sheet and place on cooling rack to cool.
Store in a freezer bag or cookie tin. Can be frozen.
Notes
Make sure all ingredients are at room temperature before mixing.
I usually mix the cookie dough the day before baking. Can be kept in refrigerator for up to three days or in the freezer for three months.
Cut even slices for uniform baking.
This dough is very sticky and must be well chilled before cutting.
