1 cup butter
1 cup white sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 cup dried cranberries, finely chopped
1 cup chopped pecans
1 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, dried cranberries and nuts. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight.
Preheat oven to 375.
Slice dough 1/4 inch thick. Place on ungreased cookie sheet. Bake for 12 minutes or till edges are golden.