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

In mixer bowl, cream together butter and sugar; blend in milk and vanilla. Stir in flour, candied cherries, and nuts. form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or until edges are golden. Makes about 5 dozen.