1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-cup red candied cherries, finely chopped
1/2 cup pecans, finely chopped
1 cup flaked coconut
In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7" rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375F. Cut into 1/4" thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.
Note: Adapted from "Homemade Cookies Cook Book" (1975) by Better Homes and Gardens.
Gramaressa in Ohio Dec 20, 2008
Would make this again.
These cookies are great. I put the 1/2 cup pecans into a small grinder, and make them into a pecan paste (adds moisture). I also use maraschino cherries instead of candied. If you make this cookie and it isn't a hit, you've done something wrong.
Jackie in Ann Arbor Dec 19, 2008
Would make this again.
I loved these cookies. We got them as a gift and I HAD to get the recipe. They look different from the other cookies on a platter and it never fails to please.
emilee in texas in dallas Dec 19, 2008
Would make this again.
very delicious will make it again!
My whole family adores these!
kiona in hoquiam wa Dec 18, 2008
Would make this again.
I love thwese cookies I did this for my 4th grade cook book on my alphasmart 3000
A cookie baker in Canada Dec 16, 2008
Would make this again.
So good! I omit the coconut because I'm not a fan and I freeze them- they taste SO good frozen!
