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Base: 1 cup margarine 2 cups flour 1/4 cup sugar Cream margarine and sugar together. Blend in flour until mixture resembles coarse crumbs. Pat dough into 9" pan. Bake at 350 F for 20 minutes. Topping: 1 1/2 cup coconut 1/4 cup raisins 2/3 cup chopped red and green candied cherries 1/3 cup chopped Pecans 1 can Eagle Brand milk Combine these ingredients. Spread evenly on shortbread. Bake for 35 more minutes at 350 F. Submitted by Dolina Lemay, Charlottetown, P.E.I.