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"While there are many versions of this cookie, this one has long been a Rosso Christmas tradition and it‚s the best we know. Tart dried cherries add an interesting and festive note."—Julee Rosso, co-owner of Wickwood Country Inn, Saugatuck, Michigan, and nationally recognized cookbook author Eight tablespoons (one stick) sweet butter, softened
Three tablespoons honey
One cup unbleached all-purpose flour
One-half teaspoon salt
One tablespoon vanilla extract
One cup shelled pecans, chopped moderately fine
One-half cup tart dried cherries
Three-fourths cup confectioners‚ sugar
Preheat oven to 300 degrees. Grease one or two cookie sheets. Cream butter. Beat in honey; gradually mix flour and salt, then vanilla. Add pecans and cherries. Wrap dough in plastic wrap and chill for one hour. After chilling, form balls by hand, the size of quarters.
Place two inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes until beginning to turn golden. Remove from oven; as soon as cool enough to touch, roll in confectioners‚ sugar.
Allow to cool and roll again in sugar.
Yield: About 36 cookies
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