This recipe was given to me at a Christmas cookie exchange. Try using rum extract in place of the vanilla for extra nippy flavor.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts.

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  • Form into 2 rolls, each 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 in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

150.4 calories; 1.4 g protein; 18.5 g carbohydrates; 16.3 mg cholesterol; 52.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2009
Great cookies! I have been using this recipe for years - but there are a few tricks!!! Cream butter sugar add vanilla then milk. Stir well add cherries and pecans (don t stir until you add the dry ingredients)) Mix dry ingredients in another bowl then add a bit at a time to the wet mixture while you stir. Once you add the last bit - knead the dough with your hands. If the dough doesn't stick well add a tiny bit of milk at a time until you get a good form. Break balls in half and roll into 3 inch logs then roll the logs into the coconut (if you want a better coating of coconut brush the outside of the dough logs lightly with milk before rolling). You can freeze this for a couple of hours - then slice and cook but it's best sitting in the fridge over night. The tip to not get the coconut to burn is to slice the cookies very thinly (approx 1/4 inch) and either line your cookie pans with silicon sheets or parchment paper. Keep an eye on the first batch until you know the desired time! Recipe says 375F I say 350F! Check them at 10 minutes then add a couple of minutes to that (if needed). You want the bottoms golden not dark - and the cookie should still be a little moist Leave them on the pan until they cool (they will finish cooking this way) Read More
(48)

Most helpful critical review

Rating: 1 stars
12/10/2004
What did I do wrong? I could not make this dough stick together. Would not roll into logs. Just fell apart. Added a little more milk- still would not roll together. Read More
(4)
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/16/2009
Great cookies! I have been using this recipe for years - but there are a few tricks!!! Cream butter sugar add vanilla then milk. Stir well add cherries and pecans (don t stir until you add the dry ingredients)) Mix dry ingredients in another bowl then add a bit at a time to the wet mixture while you stir. Once you add the last bit - knead the dough with your hands. If the dough doesn't stick well add a tiny bit of milk at a time until you get a good form. Break balls in half and roll into 3 inch logs then roll the logs into the coconut (if you want a better coating of coconut brush the outside of the dough logs lightly with milk before rolling). You can freeze this for a couple of hours - then slice and cook but it's best sitting in the fridge over night. The tip to not get the coconut to burn is to slice the cookies very thinly (approx 1/4 inch) and either line your cookie pans with silicon sheets or parchment paper. Keep an eye on the first batch until you know the desired time! Recipe says 375F I say 350F! Check them at 10 minutes then add a couple of minutes to that (if needed). You want the bottoms golden not dark - and the cookie should still be a little moist Leave them on the pan until they cool (they will finish cooking this way) Read More
(48)
Rating: 5 stars
12/01/2005
This is a great recipe! I have been making these for a long time and instead of rolling the logs in coconut i just put the coconut in the dough. It's much less easier to work with and tastes better in my opinion (coconut stays nice and moist). My family loves these and my dad requests them every christmas. Read More
(21)
Rating: 5 stars
12/26/2007
I made this with a friend a couple weeks ago but she uses chopped dried cranberries instead of candied fruit. Absolutely delicious cookies! Read More
(10)
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Rating: 5 stars
12/28/2010
I have been making these for years also. I have never had a problem with the dough but my version calls for ONLY 3/4 CUP BUTTER. I always use real butter and freeze the logs overnight or longer before baking for easier slicing. I also substitute chopped maraschino cherries (drained on paper towels) for the candied ones. I may try cranberries one reviewer used. The BEST part of the cookie for my family is the FINAL STEP I added. After cooling drizzle dark chocolate in one direction over the cookies and then white chocolate in another direction. It adds a lot to the taste and makes the cookies beautiful! Read More
(7)
Rating: 5 stars
01/02/2003
Excellent cookie that got raves from everyone who tried them! I made the recipe a few days ahead (minus the nuts) and froze them instead of putting them in the fridge. It made slicing them easier and I just let them thaw for a few minutes on the pan before I cooked them. I was worried they would be too sweet but the combination between the candied cherries coconut and cookie was very nice. I will definately make these again! Read More
(6)
Rating: 4 stars
12/23/2008
I love the way these taste BUT the centers won't bake before the coconut turns very brown. Read More
(5)
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Rating: 1 stars
12/10/2004
What did I do wrong? I could not make this dough stick together. Would not roll into logs. Just fell apart. Added a little more milk- still would not roll together. Read More
(4)
Rating: 5 stars
07/23/2003
One of my favorite Christmas cookie recipes. The red and green cherries highlight the colors of the Season. Read More
(4)
Rating: 4 stars
12/08/2007
I've been making these for years! Yes the dough is very sticky but I sprinkle the coconut on wax paper and shape the dough into logs while I'm rolling in coconut and then put them in the freezer. After they are frozen I take out and slice for baking. Great cookies! Read More
(3)