Cherry-Pecan Icebox Cookies
(Bonnie Spencer)

1 cup butter, softened (no substitutes)
1 1/4 cups white granulated sugar
1 large egg
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup finely chopped pecans
3/4 cup red or green candied cherries, or combination of both

In a large mixing bowl, cream together butter and sugar, and egg.  Combine the flour, baking soda and salt.  Add to creamed mixture and mix well.  Stir in pecans and candied cherries.  Shape into four 8-inch rolls; wrap in plastic wrap.  Refrigerate for at least four hours or until firm.  Unwrap and cut into 1/4-inch slices.  Place slices 2-inches apart on ungreased baking sheets.  Bake at 350 degrees for 8 – 9 minutes or until lightly browned and edges are set.  Cool for 1 - 2 minutes on baking sheets before removing to wire racks.