1 c. butter at room temperature (not butter)
1 c. granulated sugar
2 tbsp. milk
1 tsp. vanilla extract
2 1/2 c. all purpose flour
3/4 c. finely chopped red and green candied cherries
1/2 c. finely chopped pecans
3/4 c. flaked coconut

In a large bowl mix butter and sugar. When creamy, beat in milk and vanilla. Stir in flour one fourth at a time, mixing well after each addition. Mix in candied 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 thick rounds and plate 1 inch apart on ungreased baking sheets. Bake 10 to 12 minutes until edges are lightly browned.