Active Time: 20 mins
Total Time: 4 hours and 30 mins with refrigeration
1. In a large bowl, cream butter and sugars until light and fluffy.
2. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
3. Shape into four 12-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
4. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Makes 72 cookies.