| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookies |
84 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Honey |
| 2/3 |
c |
Shortening |
| 3 |
|
Eggs |
| 3 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Soda* |
| 1 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1 |
c |
Walnuts; chopped |
| 3/4 |
c |
Flaked coconut |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry
measuring cup. Level off and pour measured flour onto wax paper. Add soda
and salt to flour and stir to blend. Add blended dry ingredients
alternately with sour cream to creamed mixture. Stir in walnuts, coconut
and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each
cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes.
yield: 7 to 8 dozen cookies
Lorna Brown, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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