1 cup butter or 1 / 2 cup margarine and 1 / 2 cup butter
2-1 / 2 cups flour
1/2 cup finely chopped pecans
3 / 4 cup flaked coconut
1 cup sugar
2 tablespoons milk
1 teaspoon rum extract
3 / 4 cup finely chopped red and green candied cherries
In bowl, cream together butter and sugar. Blend in milk and rum extract.
Stir in flour, candied cherries and pecans. Form in 2 rolls, each 2 x 8 inches long.
Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4 inch thick. Place on ungreased
cookie sheet. Bake in 375degree oven for 12 minutes or until edges are golden. Makes 5 dozen.