Blend in 1 unbeaten egg and 1 tablespoon vanilla. Add 2 1/4 cups sifted flour; mix well. Stir in 1 cup pecan halves and 2 cups soft candied cherries, cut in halves. Use red and green cherries. Chill 1 hour.

Divide dough into thirds and shape into rolls 12 inches long. Wrap in wax paper, chill at least 3 hours. Cut into 1/8-inch slices and place on ungreased cookie sheets. Bake at 325 degrees for 13-15 minutes until delicately browned on edges.

For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours. Makes 7 dozen.