1 c. butter, room temperature
2 tbsp. milk
2 1/2 c. all-purpose flour
1/2 c. chopped pecans
3/4 c. flaked coconut
1 c. granulated sugar
1 tsp. vanilla
3/4 c. chopped red or green maraschino cherries, drained

Mix butter and sugar, milk and vanilla until creamy. Mix in flour, then add cherries and pecans. Divide dough in half and shape each half into a cylinder 10 inches long and about 2 inches in diameter. Roll each in coconut. Then wrap in wax paper and chill until firm, 2 hours or longer. Heat oven to 375 degrees. Slice dough into 1/4 inch slices, place 1 inch apart on cookie sheet. Bake 10- 12 minutes or until edges are lightly browned.