Cherry-Pecan Icebox Cookies

Cherry-Pecan Icebox Cookies 1 cup butter, softened 1-1/4 cups sugar 1 large egg 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking soda 1/8 teaspoon salt 1 cup chopped pecans 3/4 cup red and/or green candied cherries In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. 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. Yield: 13 dozen. Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.