1 c. butter
1 c. sugar
1 tsp. almond extract
2 1/2 c. flour
3/4 c. maraschino cherries, finely chopped
1/2 c. finely chopped pecans
3/4 c. flaked coconut

Cream butter and sugar, blend in extract. Stir in flour, cherries and nuts. Form in 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 at 375 degrees for 12 minutes or until edges are golden. Makes 5 dozen. Delicious and easy.