1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum flavoring
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
1 cup flaked coconut
in mixing bowl cream together butter or margarine and sugar; blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries, and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 12 minutes or till edges are golden. Remove from cookie sheet to rack; cool. Makes about 5 dozen cookies.
Cream together 1 cup butter or margarine, 1/2 cup granulated sugar, and 1/2 cup sifted powdered sugar. Beat in 1 egg and 1 1/2 teaspoons vanilla. Stir together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon cream of tartar; bet into egg mixture. Chill. On floured surface roll dough 1/8 inch thick; cut with floured scalloped cookie cutter. Place on ungreased cookie sheet. Spoon 1/2 teaspoon Jam Filling in center half of the cookies. Cut out center of remaining cookies; place over filling. Seal Bake in 350° oven for 10 to 12 minutes. Remove from cookie sheet to rack; cool. Makes 2 1/2 dozen cookies.
Jam Filling: Add 1 tablespoon water to 1/2 cup jam (any flavor); stir in 1 tablespoon cornstarch. Cook and stir till thickened; cool.
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