Two-thirds cup unsalted butter, at room temperature
One cup confectioner's sugar
One tablespoon vanilla extract
Two and one-half cups all-purpose flour
One and one-half teaspoons baking soda
A pinch of salt
One egg
One-third cup chopped pecans
One tablespoon unsweetened cocoa powder
One-quarter cup maraschino cherries, chopped
Two-thirds cup unsalted butter, at room temperature
One cup confectioner's sugar
One tablespoon vanilla extract
Two and one-half cups all-purpose flour
One and one-half teaspoons baking soda
A pinch of salt
One egg
One-third cup chopped pecans
One tablespoon unsweetened cocoa powder
One-quarter cup maraschino cherries, chopped
In a large bowl, cream the butter and gradually add the confectioner's sugar, beating well
Add the egg and vanilla extract, mixing until smooth
Mix in the flour, baking soda, salt, and pecans
Gradually add to the mixture ahead
Divide the dough into three parts
Add the cocoa powder to one part
Add the cherries to another part
Leave the third part as is
Shape each portion of the dough into a 35-cm roll
Achieve the desired thickness, about 4 cm
Place one roll on top of another and press slightly
Cut in half, wrap in aluminum foil, and refrigerate for at least one day
Cut into thin slices
Arrange in an ungreased baking dish
Bake in a moderate oven (170°C) for about 8 minutes or until lightly browned
Remove from the baking dish and let cool
After about 8 days, these cookies are ready.
