1 cup butter
1/4 cup sugar
2 cups all-purpose flour
2/3 cups coconut
2/3 cup red & green cherries (chopped)
1/4 cup raisins
1/4 cup walnuts (chopped)
1 can Eagle Brand Condensed milk
Preheat oven to 350 F. Butter 8-inch square pan, line with waxed paper and butter again. Cream butter and sugar and then blend in flour. Pat dough evenly into pan and pierce dough with fork every 1/2 inch. Bake 30 minutes at 350 F. Combine all other ingredients and spread over cooked shortbread. Bake 35 minutes or until lightly brown. Allow to cool in pan. Cut into squares. Decorate with icing sugar and cherries. This is delicious and very Christmasy!
Submitted by Barb Marsh, New Haven.