2 c. confectioners' sugar
1 c. butter
2 eggs
1 tsp. vanilla
1/2 tsp. rum extract
3 c. flour
1 tsp. salt
1 c. shredded coconut
1 c. butterscotch chips
Granulated sugar
1/2 c. candied red cherries, cut in wedges

Beat together confectioners' sugar and butter. Add eggs and extracts. Sift together flour and salt and stir into butter mixture. Add coconut and 3/4 cup of the butterscotch morsels. Chill dough until firm. Roll into 1-inch balls. Place on ungreased cookie sheets.

Flatten cookie with bottom of glass dipped in granulated sugar. Place a butterscotch morsels in center of each cookie. Place cherry wedges in a circle to resemble a poinsettia. Bake at 375 degrees about 12 minutes. Makes about 5 dozen.