Ingredients

• 1 cup butter, soft
• 3/4 cup powdered sugar
• 1 egg yolk, beaten
• 1 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 3/4 cup cornstarch
• 1/8 tsp salt
• 1 cup flaked coconut
• 1 cup semi-sweet chocolate chips
• sugar

Directions

Cream butter; slowly add in powdered sugar. Blend in egg yolk and vanilla; set aside. Combine flour, cornstarch and salt; blend well into butter mixture. Stir in coconut and chocolate chips; shape into walnut size balls and place on ungreased cookie sheets. Slight flatten with the bottom of a glass that has been dipped in sugar; bake at 375F for 12 minutes.
Makes 4 dozen.

If you want to make them a bit more festive for Christmas, place a small piece of candied cherry in the center before baking.

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 2 oz chocolate melted and cooled
• 2 cups flour
• 1/2 tsp soda
• 1/4 tsp salt
• 3/4 cup sour cream
• 1/2 cup chopped walnuts

Directions

Mix above ingredients together. Drop on greased cookie sheet. Bake 10 minutes in 350(F) oven.

Frost if desired with chocolate frosting.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla
• 1 (10 ounce) jar maraschino cherries
• 1 (6 ounce) package semisweet chocolate chips
• 1/2 cup sweetened condensed milk

Directions

Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside.

In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended.

Gradually add in the flour mixture and blend well until smooth.

Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on ungreased cookie sheet.

Using thumb, press down center of ball making an indentation.

Drain cherries, reserving the juice. Place a cherry in the center of each cookie.

For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir.

Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice.

Bake in oven at 350° for 10 minutes. Cool on wire rack.

Makes 48 cookies.

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1 cup semisweet chocolate chips
• 1 1/2 cups Andes crème de menthe baking chips

Directions

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, salt, butter, sugars, vanilla and eggs in an electric mixer.

3. Stir in chocolate chips and crème de menthe baking chips.

4. Form dough into balls about the size of walnuts.

5. Bake on greased cookie sheets for 9-11 minutes.

Ingredients

• 1 Cup Shortening
• 2 Eggs
• 1 Cup White Sugar
• 1 Cup Dark Brown Sugar
• 5 Tablespoons Cocoa (dissolve in 2-3 Tablesoons of hot water (paste consistency)
• 2 Cups Oatmeal
• 1 Cup Whole Wheat Flour
• 1/4 Cup Wheat Germ
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon baking soda
• pinch of salt
• smidge of cinnamon
• pinch of nutmeg
• 2 Tablespoons Maple syrup
• 1 Tablespoon Vanilla
• 1-1/4 Cups Chopped roasted pecans

Directions

Preheat oven 350. Add and mix as you go in the order presented.

Drop cookie dough on ungreased baking sheet. (About size of ping pong ball)

Bake for 12 minutes ONLY and gently take off sheet pan and place on newspaper.
They will NOT look done, but take out anyway- you WON”T BE SORRY