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baking soda, salt and gumdrops. Cover and refrigerate at least 1 hour. '
Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes. Immediately remove from cookie sheet. Yields about six dozen.
Note: Scissors, dipped occasionally into hot water, cut gumdrops easily.
Coconut-Pecan Balls
1 cup margarine or butter, softened
1/2 cup sugar " *
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
4 dozen pecan halves
1 egg white *
1 tablespoon water
11/2 cup flaked coconut
Mix margarine, sugar and Vanilla. Stir in flour and salt. (If dough is soft, cover and refrigerate until firm enough to shape.) Heat oven to 350 degrees. Shape dough around pecan halves to form 1-inch bfells. Beat egg white and water with fork. Dip balls into egg white mixture; roll in coconut. Place about 1 inch apart on ungreased cookie sheet. Bake until light brown, 14 to 15 minutes. Store in tightly covered container. Yields about 4 dozen cookies.
Holly Berry Cookies
1/4 cup margarine
3 cups large marshmallows . ,
1 teaspoon vanilla
2 teaspoons green food coloring
4 cups com flakes
“Red Hot” candies
Melt margarine and marshmallows over low heat. Add vanilla and food coloring. Mix well. Remove from heat and add com flakes. Stir until well coated. Drop by spoonfuls onto waxed paper. Sprinkle with “red hots” while cornflake mixture is still warm. Allow to air dry several hours or overnight. Store in airtight container. Yield: 3 dozen.
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