Ingredients:

• 1 cup margarine
• 1 cup granulated sugar
• 2 tablespoon milk
• 1 teaspoon vanilla or rum extract
• 2-1/2 cup plain flour
• 3/4 cup (combined) red and green candied cherries
• 1/2 cup pecans, finely chopped
• 3/4 cup flaked, canned coconut     

Directions:

Preheat oven to 375 degrees. In an electric mixer, cream the margarine and sugar. Gradually beat in the milk, vanilla or rum extract, and flour. By hand, stir in the cherries and pecans until well mixed. On waxed paper form the mixture in two rolls about 2-inches in diameter and 8-inches long. Sprinkle the coconut along the outside of the rolls, and gently pat to affix the coconut, but not bury it. Place the rolls in a flat, covered container, and refrigerate for several hours or overnight. Cut the cold cookie rolls with a warm-blade knife or electric knife in 1/4 inch slices. Bake on an ungreased cookie sheet in the preheated oven for about 12 minutes or until edges are golden. Makes 50 to 60.