Yield
Makes 32 cookies

Prep: 25 min., Bake: 10 min., Cool: 22 min.

How to Make It

Step 1

Preheat oven to 375°. Stir together first 6 ingredients in a medium bowl.

Step 2

Beat buttery spread and brown sugar with an electric mixer at medium speed 3 minutes or until creamy. Beat in yogurt and egg until blended. Gradually beat in flour mixture just until blended. Stir in cherries and pecans. Drop dough by 2 tablespoonfuls, 4 inches apart, onto lightly greased baking sheets.

Step 3

Bake at 375° for 10 minutes or until edges are crisp and centers are set. Cool on baking sheets on wire racks 2 minutes; remove to wire racks, and cool 20 minutes or until completely cool.

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