Ingredients

The following ingredients have 24 Servings
  • 1 cup (2 sticks) salted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 tablespoons half and half or whole milk
  • 1 teaspoon pure almond extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup chopped candied cherries
  • 1/2 cup chopped pecans
  • 1 cup shredded sweetened coconut

Instruction

  • Cream the butter, add sugar and beat until fluffy.
  • Add milk and almond extract; combine.
  • Add the flour a little at a time, then add in the cherries and nuts.
  • Divide the dough in half and place each half in an oblong strip on a piece of plastic wrap. Wrap, forming a log shape the size of a slice and bake roll; refrigerate for 20 minutes.
  • Place coconut on a plate. Remove and unwrap dough; roll in the coconut.
  • Re-wrap and return to the refrigerator overnight.
  • When ready to bake, preheat oven to 375 degrees F.
  • Slice cookies about 1/3 inch thick and place onto a bare ungreased baking sheet.
  • Bake at 375 degrees F for about 12 to 15 minutes, in batches if necessary, or just until edges are nicely browned.