Ingredients
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1 c. oleo
2 Tbsp. milk
2 1/2 c. flour
1/2 c. pecans
1 c. sugar
1 tsp. vanilla
3/4 c. coconut
3/4 c. chopped green and red candied cherries
Preparation
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Cream oleo and sugar.
Blend in milk and vanilla.
Stir in flour, candied cherries and nuts.
Form into 2 rolls, 2 inches in diameter and 8 inches long.
Roll in coconut.
Wrap and chill several hours or overnight.
Slice 1/4-inch thick.
Place on ungreased cookie sheet.
Bake at 375\u00b0 for 12 minutes or until edges are golden.
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