4 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1 c. shortening
3 eggs
1 c. milk
1 tsp. vanilla
1 c. coconut
3/4 c. powdered sugar
2 lb. jar pineapple preserves
Maraschino cherries, quartered

Sift dry ingredients, cut in shortening, like you would for pie dough. Beat eggs. Add milk and vanilla and mix into dry ingredients. Blend well. Divide into 4 pieces. Roll out 1 piece on cookie sheet and spread with 1/2 jar of preserves. Sprinkle with cherry pieces.

Roll out second piece of dough and place over preserves. Sprinkle with coconut and powdered sugar. Sprinkle a little water on cookies before baking at 350 degrees for 25 minutes. Cool, cut into diamond shapes by making vertical cuts first, then diagonal cuts. Repeat dough-preserve procedure with 3 and 4 pieces of dough. Jelly roll pans work best. Add some flour to make dough easier to handle.