Instructions: Cream butter; gradually add sugar, beating until light and fluffy. Add egg and beat well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans. Shape dough into two 10- x 2 inch rolls. Wrap in aluminum foil and freeze until firm. Cut into 1/4 inch slices; place on ungreased cookie sheets. Bake at 375 degrees F. for 10 to 12 minutes.

Yield 6 1/2 dozen (2 cookies per serving).

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