Cherry Almond Cookies

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups flaked coconut
3/4 cup chopped pecans
1 jar (16 oz) maraschino cherries, drained and halved

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Russian Tea Cakes

1 cup soft butter
1/2 cup powdered sugar (plus additional for coating)
1 teaspoon vanilla
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped walnuts

Blend well butter, sugar and vanilla. Sift together and stir in flour and salt; add nuts. Chill mixture for 1-1/2 hours. Roll into 1" balls and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes, until set but not brown. While hot, roll in powdered sugar. Cool and then roll again.

Ginger Snaps

Mix:

1-1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses

Then add:

4 cups flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons cinnamon

Refrigerate dough for 1 hour. Preheat oven to 350 degrees. Form dough into 1-1/4" balls and roll in sugar. Drop onto ungreased cookie sheet and bake for 8-10 minutes. Keep dough in refrigerator between batches for best results. Makes 6-8 dozen.

A balanced diet is a cookie in each hand. ~Author Unknown