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

In mixer bowl, cream together butter and sugar; blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls, each 2 inch 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.