- 1 cup butter or 1/2 cup margarine and 1/2 cup butter
- 2 1/2 s flour
- 1/2 finely chopped pecans
- 3/4 flaked coconut
- 1 cup sugar
- 2 tablespoons milk
- 1 teaspoon rum extract
- 3/4 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 2×8 inches long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake in 375° oven 12 minutes or until edges are golden. Makes 5 dozen.
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