Mom's Coconut Oatmeal Cookies

1/2 cup melted butter

1 1/4 cup brown sugar (firmly packed)

1 egg

1 tsp. Vanilla

1 cup flour

1/2 tsp salt

1/2 tsp soda

1 cup oatmeal

2 cups coconut (lightly packed)

1 cup pecan halves

Melt butter in microwave and pour into mixing bowl

Mix in brown sugar, egg and vanilla

Mix flour, salt and soda together and then add to above mixture.

Add oatmeal, coconut and pecan halves to the mix. This is very thick and may need to be done with your hands.

Place spoon size scoops onto a cookie sheet that has been sprayed with Pam.

Bake at 350* for about 13 minutes or until golden brown.

Makes about 3 dozen 3 inch cookies.

Mom's Coconut Oatmeal Cookies

1/2 cup melted butter

1 1/4 cup brown sugar (firmly packed)

1 egg

1 tsp. Vanilla

1 cup flour

1/2 tsp salt

1/2 tsp soda

1 cup oatmeal

2 cups coconut (lightly packed)

1 cup pecan halves

Melt butter in microwave and pour into mixing bowl

Mix in brown sugar, egg and vanilla

Mix flour, salt and soda together and then add to above mixture.

Add oatmeal, coconut and pecan halves to the mix. This is very thick and may need to be done with your hands.

Place spoon size scoops onto a cookie sheet that has been sprayed with Pam.

Bake at 350* for about 13 minutes or until golden brown.

Makes about 3 dozen 3 inch cookies.

COOKIES

1 tsp. baking soda

1 tsp. salt

1 ½ C chopped dried apricots

1 ½ C dried cherries

1 1/2 C sliced blanched almonds

1 ½ C chopped pistachios

· Preheat oven to 375 degrees.

· Combine flour, baking soda, and salt in a medium bowl; set aside.

· Add the sugars and beat until light and fluffy, about 3 minutes.

· Add coconut, apricots, cherries, almonds, and pistachios; beat until combined.

· Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment-paper lining to a wire rack to cool completely. BEA WEST

(Lois Higgins’ sister)

INGREDIENTS:

¾ cup sour cream

1 tsp vanilla

1 cup pecans ) chopped fine

1 Egg White (beaten until foamy)

CINNAMON AND SUGAR MIXTURE:

1 tablespoon cinnamon

Cream butter until very soft, add sour cream, egg yolk and vanilla and mix. Blend in 2 cups of white flour. Take ½ of the dough and place on a floured counter and roll out the dough into a rectangle (8” x 12”), sprinkle on the sugar and cinnamon mixture, and then sprinkle with pecans (also you can use almonds and add raisins). Roll up like a log and cut into 1” widths and place on an ungreased cookie sheet.

Brush the top of each one with the beaten egg white.

BAKE: 350° FOR 20-25 MINUTES. If they are thick, bake 30 minutes.