ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Delight

Prep time 30 mins
Cook time 2 hrs, 20 mins

48 servings (1 cookie each)

A tender and elegant cookie graced with pecans and candied cherries


  • 1 cup Blue Bonnet®-stick, softened (1 cup = 2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 eggs, separated
  • 1/4 teaspoon almond extract
  • 2 1/2 cups Ultragrain® All Purpose Flour
  • PAM® Original No-Stick Cooking Spray
  • 2 cups finely chopped pecans
  • 48 candied cherry halves

How to Make It

  1. Beat Blue Bonnet and sugar in large bowl with electric mixer on medium speed until light and fluffy, stopping occasionally to scrape down side of bowl. Add corn syrup, egg yolks and almond extract, mix well. Gradually add flour, beating on low speed after each addition until well blended. Cover and refrigerate 1 hour.

  2. Preheat oven to 325°F. Spray baking sheets with cooking spray; set aside. Beat egg whites lightly in small bowl with wire whisk until frothy. Place pecans in shallow dish.

  3. Roll heaping teaspoons of dough into balls. Dip each ball into egg whites, then roll in pecans until evenly coated. Place 1-1/2 inches apart on prepared baking sheets. Press 1 cherry half, cut-side down, into center of each ball.

  4. Bake 25 minutes or until lightly browned. Remove from baking sheet and cool completely on wire rack.