The dried cherries give it that little something extra.
1/3 cup finely chopped pecans
1 cup butter, softened
1 teaspoon vanilla
1/2 cup brown sugar
2 1/2 cups flour
1/3 cup dried cherries, chopped
Toast pecans by sprinkling them in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, be careful not to burn them. Remove from heat; cool.
In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Add vanilla. Gradually add flour, beating just until blended. Stir in toasted pecans and chopped cherries.
Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart. Bake 18 to 20 minutes or until light golden brown.