Cooking time: 12-14
Serves: Enough for 4 dozen cookies
Dietary guidance: v
1 c. butter, softened
1 c. sugar
2 tb. milk
1 tsp. vanilla
2 1/2 c. flour
3/4 c. chopped red and green candied cherries
1/2 c. chopped pecans
3/4 c. flaked coconut
Cream butter; gradually add sugar, beating until light and fluffy.
Add milk and vanilla, beating until smooth.
Stir in remaining ingredients EXCEPT coconut.
Shape dough into two (8x2") cylinders; roll each in coconut.
Cover and chill 3-4 hours (I wrap in saran wrap). Cut into 1/4" thick slices.
Place on ungreased cookie sheets. Bake at 375-degrees for 12 to 14 minutes. Cool on wire racks.
Yield: about 4 1/2 dozen.