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

Cream butter and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8 inch rolls. Roll in flaked coconut until coated. Wrap in waxed paper; chill thoroughly. Cut in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375 degrees about 12 minutes (until edges are golden). Makes about 60 cookies. Freeze very soft cheese 15 minutes to make shredding cheese easier.