Cookies & Candies

Chocolate-Coconut Candies

3/4 cup mashed potatoes (homemade  or instant)
1 lb. flaked coconut (about 4 cups)
1 lb. confectioners' sugar (about 4 3/4 cups, sifted)
1 tsp almond extract
Chocolate Coating (recipe follows)

Combine ingredients except Coating; drop by heaping teaspoonfuls on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip balls in Coating, turning to coat all sides. Keep chocolate over hot water while dipping candy. With tongs or forks, lift balls out of chocolate on waxed paper or cake rack. Place candies in refrigerator to harden. Makes about 5 dozen candies.

Chocolate Coating

Mix 2 tbsp. soft butter, 2 tbsp. corn syrup, and 3 tbsp. water in the top of a double boiler. Stir in 1 pkg. (15.4 oz.) chocolate fudge flavor frosting mix until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally.

Coconut Drops

1 cups sweetened condensed milk
1/2 pound shredded coconut
Dash salt
1 teaspoon vanilla extract

Grease muffin cups or custard cups. In a large bowl combine all of the ingredients and mix well. Le the mixutre sit for the coconut to absorb the milk. Drop from a teaspoon into the prepared baking cups. Bake in a 350 degree oven for 10 minutes. Makes 2 dozen.

Butterscotch Crunch

1 (6-ounce) package butterscotch pieces
1 (6-ounce) package semisweet chocolate pieces
1 (3-ounce) can chow mein noodles
1 cup salted cashews
1 cup miniature marshmallows

In medium saucepan, melt butterscotch and chocolate peices over low heat, stirring occasionally. Remove from heat. Stir in chow mein noodles, cashews and marshmallows. Drop by spoonfuls onto waxed paper. Chill until firm. Makes 3-1/2 dozen.

Old-Fashioned Sour Cream Chocolate Cookies

1/4 cup butter-flavored shortening
1 cup light brown sugar
1 egg, beaten
1 cup walnuts broken
2 (1-ounce) squares unsweetened chocolate, melted
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cups sour cream

Preheat oven to 350 degrees. Grease cookie sheet. Cream shortening and brown sugar. Add egg and blend in. Add walnuts and chocolate. Mix flour, salt, baking soda and baking powder; blend well. Add alternately with sour cream to creamed mixture. Drop by teaspoonfuls onto prepared sheet. Bake for 15 minutes, or until done. Makes 3 to 4 dozen.