Carl’s Cheery Cherry Cookies

Carl Depew

1 cup unsalted butter, room temp.

2 1/2 cups all-purpose flour
1/2 cup sugar.

1 cup dried cherries, chopped
2 T milk

1/2 cup chopped pecans
1 t vanilla or rum extract

3/4 cup shredded unsweetened coconut

1/2 t salt.

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cherries, and pecans. Mix on low speed until fully combined. You may have to kneed by hand.
2. Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Preheat oven to 375°. Using a sharp serrated knife (I use an electric knife. Otherwise the dough tends to break apart.), cut logs into 1/4-inch-thick slices. Transfer to un-greased baking sheets, about 1 inch apart. Bake until edges are golden, about 12 minutes. Transfer to a rack to cool. Store up to 2 weeks in an airtight container.