1 c. butter
1 c. sugar
1 egg
2 tbsp. milk
1 tsp. vanilla or rum extract
2 1/2 c. flour
3/4 c. finely chopped red & green candied cherries
1/2 c. chopped pecans
3/4 c. flaked coconut

Cream butter and sugar, add egg and blend in milk and vanilla. Stir in flour and candied cherries and nuts. Form into two rolls, each 2" in diameter and 8" long. Roll in the coconut. Wrap and chill several hours or overnight. Slice 1/4 thick, place on ungreased cookie sheet and bake at 375 degrees for 12 minutes or until edges are golden. Makes about 5 dozen.