-In a large bowl or on your mixer, cream the sugar and butter until fluffy
-Add lemon extract
-Then add eggs one at a time mixing well in between each egg.
-Sift together all dry ingredients
-Add dry ingredients and half and half to the bowl, alternating each slowly until all is mixed in.
-Mix in the dried cherries and pecans
-Flatten dough, wrap in plastic, and refrigerate for one to two hours
-Preheat oven to 350°
-Divide the dough into 2 pieces and form into 3-inch wide logs and flatten on non-stick cookie sheet
-Allow for 2-3 inches between flattened logs
-Bake about ½ hour or until golden brown
-Let cool for ½ hour
-Reduce the oven to 225°
-Using a sharp long knife slice the logs into ½ inch slices and lay the slices cut side up and put back into oven for approximately
-Let cool and serve, you can also hold in an airtight container.
-This recipe will make about 3-4 dozen cookies