This recipe was given to me at a Christmas cookie exchange. Try using rum extract in place of the vanilla for extra nippy flavor.
INGREDIENTS (for 3 servings):
- 1 cup butter
- 1 cup white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 3/4 cup finely chopped red and green candied cherries
- 1/2 cup chopped pecans
- 3/4 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts.
Form into 2 rolls, each 2 inches 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 in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.