preparation
Cream butter and sugar together. Stir in vanilla and rum extract. Stir in flour, nutmeg, cherries and nuts. Chill dough. Shape dough into rolls 1 inch in diameter. Roll in coconut. Wrap in waxed paper and chill. (Dough may be frozen at this stage and held until needed.) Slice cookies 1/4 inch thick. Place on ungreased cookie sheets. Bake in preheated oven at 375° for 5 to 7 minutes or until edges are golden. Makes 14 dozen cookies. |