Candied Cherry Snaps

Directions

1. 1
   Cream butter, adding confectioners sugar gradually.
2. 2
   Blend in egg and vanilla; add flour.
3. 3
   Mix well; stir in pecans and cherries.
4. 4
   Chill dough for 1 hour; divide into thirds.
5. 5
   Shape into 12-inch long rolls; wrap in waxed paper.
6. 6
   Chill for at least 3 hours or place in freezer for 2 hours.
7. 7
   Cut into 1/8-inch thick slices; place on ungreased cookie sheet.
8. 8
   Bake at 325° for 13 to 15 minutes or until edges are lightly browned.