Cherry-Pecan Icebox Cookies

Directions

1. 1
   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs.
2. 2
   Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
3. 3
   Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.
4. 4
   Unwrap and cut into 1/8- to 1/4-in. slices.
5. 5
   Place 2 in. apart on ungreased baking sheets.
6. 6
   Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.