Ingredients
1 cup butter, softened1 cup confectioners’ sugar1/2 cup sugar1 large egg2 teaspoons vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon baking soda2/3 cup chopped candied pineapple1/2 cup chopped pecans1/3 cup red candied cherries, choppedCARAMEL GLAZE:1/2 cup packed brown sugar1/4 cup butter, cubed2/3 cup confectioners’ sugar2 tablespoons 2% milk
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners’ sugar and milk. Immediately drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
