SKILLET COOKIES

1 stick butter or margarine

1 cup sugar

1 beaten egg

1 tablespoon white corn syrup

1 box coconut

1 cup chopped pecans

1 cup chopped dates

2 cups Rice Krispies

1 teaspoon vanilla

Melt margarine in skillet.  Stir in sugar, egg, syrup, dates and nuts.  Cook over low heat until thick, about 12 minutes.  Remove from heat and let cool.  Stir in Rice Krispies and vanilla.  Roll in balls, then in coconut!  Done!!

SHORT BREAD COOKIES

3 cups flour

1 1/2 cups rice flour

1 1/2 cups powdered sugar

1 pound butter or margarine

1 1/2 cups powdered sugar

1 pound butter or margarine

Mix and knead altogether until soft like putty.  Flatten into cookie sheet.  Prick all over with fork.  Bake 1 hour at 300 degrees.  Cut into squares while warm and sprinkle with powdered sugar.  Finished!

TOFFEE COOKIES

1 cup butter or margarine

1 cup brown sugar

2 cups flour

1 egg yolk, beaten

1 teaspoon vanilla

2 large Hershey’s chocolate bars

Cream butter and sugar; work until light and fluffy.  Add beaten egg yolk, flour and vanilla; mix well.  Spread evenly on cookie sheet and bake 15 to 20 minutes at 350 degrees.  Melt chocolate in double boiler or in microwave.  Spread melted chocolate evenly and sprinkle with cup of nuts.  The End!

Image Credit:  http://artofnaturalliving.com