- 3/4 cup butter
- 2 cups flour
- 3/4 cup sugar
- 1 tablespoon milk
- 1 tbsp dark rum, or 1 tsp rum flavouring
- 3/4 cup finely chopped candied red and green cherries
- 1/3 cup finely chopped pecans
- 3/4 cup coconut
Cream butter and sugar until fluffy. Mix in milk and rum. Add half of the flour and mix well, slowly adding remaining flour.
Using a wooden spoon or spatula, mix in cherries and pecans.
Roll into a log shape and roll in coconut. Wrap in plastic wrap or wax paper, and refrigerate for at least 2 hours, overnight if possible.
Preheat oven to 350*F.
Slice cookies so they are about 1/4 of an inch thick. Place on an ungreased cookie sheet about an inch apart, and bake for 10-12 minutes, until edges are golden.
Transfer to wire cooling rack.
Advertisement
Like this:
One blogger likes this post.
