1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling

Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.

With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.

Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.

Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.

Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.

Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.

To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.

Submitted by: Laura Garcia