1 cup butter
1 cup granulated sugar
2 tablespoons milk
1 teaspoon rum extract
2 1/2 cups all-purpose flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut
In bowl, cream together butter and sugar until light and fluffy. Blend in milk and rum extract. Stir in flour, candied cherries and pecans until just mixed.
Form into two (2 x 8-inch) rolls. Roll in coconut. Wrap in plastic or wax paper and chill overnight.
Preheat oven to 375*F (190*C).
Cut into 1/4-inch thick slices and place 1-inch apart onto an ungreased cookie sheet.
Bake for about 12 minutes or until edges are golden.
Makes about 5 dozen.