Frozen fruit slices

Time 1 hour
Yields Makes about 9 dozen cookies
Frozen fruit slices
(Anne Cusack / Los Angeles Times)

In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and powdered sugar. Beat in the egg, then the vanilla.


Beat in the cream of tartar, then slowly beat in the flour until incorporated. Gently stir in the pecans, candied red and green cherries and candied orange peel until evenly incorporated using a spoon or spatula. The dough will be sticky.


Roll the dough into logs approximately 1 1/2 inches thick. Roll the logs in parchment or wax paper and freeze until very firm, several hours to overnight.


Heat the oven to 375 degrees. Cut the dough into rounds one-fourth-inch thick. Bake the cookies on a greased baking sheet until cooked through (the cookies will be pale with light golden-brown edges), 6 to 8 minutes.


Store the cookies in an airtight container. The cookies can be made up to 2 months ahead and frozen; thaw before serving.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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