Christmas Cactus Cookies
By Becky WilliamsJUMP TO RECIPE
Prep time: 2.5 hours
Cook time: 12 minutes
Servings: 5 dozen
- 1 cup butter
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2½ cups sifted all-purpose flour
- ¾ cup finely chopped red and green candied cherries
- ½ cup chopped pecans
- ¾ cup flaked coconut
Preheat oven to 375˚F.
Cream together butter and sugar. Blend in the milk and vanilla. Stir in the flour, cherry, and nuts.
Form into two rolls, 2 inches in diameter and 8 inches long. Roll in coconut. Wrap in plastic wrap and chill for at least 2 hours or up to overnight. Slice into quarter-inch thick cookies, and place on an ungreased cookie sheet.
Bake for 12 minutes or until all edges are golden.