1/2 cup (125 mL) margarine, softened
1 cup (250 mL) packed brown sugar
1 egg, at room temperature
1 teaspoon (5 mL) vanilla
1 1/2 cups (375 mL) all-purpose flour
1/2 teaspoon (2 mL) baking powder
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) baking soda
1/2 cup (125 mL) chopped walnuts
1/2 cup (125 mL) cherries, halved or quartered
In large mixer bowl, cream margarine thoroughly. Gradually add sugar and beat until well creamed. Beat in egg and vanilla.
Combine flour, baking powder, salt and soda; gradually add to creamed mixture, stirring just to combine. Stir in nuts and cherries.
On waxed paper, shape dough into two rectangles, 2 1/2 inches (6 cm) wide and 1 1/2 inches (4 cm) high. Wrap and put in refrigerator to chill for several hours, until firm.
Remove from fridge and slice 1/8-inch (2.5 mm) thick. Place 1-inch (2.5 cm) apart on foil-lined cookie sheets and bake at 350ºF for 8 to 10 minutes. Makes 4 to 5 dozen cookies.