1 c. butter, at room temperature
1 c. sugar
2 tbsp. milk
1 tsp. vanilla extract
2 1/2 c. flour, sifted before measuring
3/4 c. finely chopped red and green candied cherries
1/2 c. finely chopped pecans
3/4 c. sweetened shredded or flaked coconut

In a large bowl mix butter and sugar. When creaming, beat in milk and vanilla. Stir in flour, one-fourth at a time, mixing well after each addition. Mix in candies, cherries and pecans. Divide dough in half and shape each half into a 10 inch long cylinder, about 2 inches wide.

Roll 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 thick rounds and place 2 inches apart on ungreased baking sheets. Bake 10-12 minutes until edges are lightly browned. Transfer to wire racks to cool. Makes 6 1/2 dozen cookies, 56 calories each. Store in tightly covered container. Can be frozen.