1	Cup	Butter flavored shortening, softened
1	Cup	Sugar
2	Tbsps.	Milk
1	Tsp.	Vanilla
2 1/2	Cups	All-purpose flour
3/4	Cup	Red candied cherries, finely chopped
1/2	Cup	Pecans, finely chopped
3/4	Cup	Flaked coconut

In a mixing bowl, cream together crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and 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 an ungreased cookie sheet. Bake at 375° for about 12 minutes or until edges are golden.

YIELD: About 60 cookies