Cherry Icebox Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup butter 
• 0.5 cup butter shortening flavored
• 1  eggs 
• 2.8 cups flour all-purpose
• 20 ounce maraschino cherries drained chopped
• 1.3 cups pecans chopped
• 0.5 teaspoon salt 
• 2.3 ounce decorator sugar red
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• paper towels
• oven
• wax paper

Directions

1. In a medium bowl, beat together the butter and shortening.
2. Add the sugar; cream well.
3. 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.
4. Shape the cold dough into 2 logs.
5. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
6. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
7. Unwrap dough and slice into 1/4 inch slices.
8. 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.