Title: Cherry-coconut tea cookies
 Categories: Cookie
      Yield: 36 Servings
 
     12    Maraschino cherries;
           -coarsely chopped;
           -thoroughly drained
    1/2 c  Coarsely chopped nuts
    1/2 c  Moist; shredded coconut, cut
  1 1/2 c  Sifted flour
    3/4 ts Cream of tartar
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Butter
    1/2 c  Sugar
    1/2 c  Brown sugar; firmly packed
      1    Egg; well beaten
      2 ts Milk
 
   Prepare cherries, nuts and coconut and set aside. Sift together
  flour, cream of tartar, soda and salt and set aside. Cream butter
  until softened. Gradually add sugars to the butter, creaming until
  fluffy after each addition. Combine egg and milk; gradually add to
  creamed mixture, beating thoroughly after each addition.
  
   Mixing until well blended after each addition, gradually add dry
  ingredients in fourths to creamed mixture. Stir in the fruit and nuts.
  Chill in refrigerator until firm enough to handle. Do not be dismayed
  by the stickiness of the dough, for the cookies will be crisp.
  
   Form dough into short rolls, 1-1/2 inches in diameter. Wrap; chill in
  refrigerator or freeze. When ready to bake, slice cookies 1/8-inch
  thick and place 1 inch apart on cookie sheets. Bake on top rack of
  oven at 375 degrees for 10-12 minutes. Makes about 3 dozen.
  
  FOOD SECTION, ARKANSAS GAZETTE,
  
  12/29/1966
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded