2/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (6 oz.) semisweet chocolate chips, melted
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup quick-cooking oats
1 cup flaked coconut, finely chopped
Colored sugar or nonpareils

In a mixing bowl, cream shortening and sugar. Beat in egg and extracts. Stir in melted chocolate chips. Combine flour, salt and baking soda; gradually add to the creamed mixture. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8-inch. thickness. Cut with a 3-inch star-shaped cookie cutter dipped in flour. Place 1-inch apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils.

Bake at 350°F for 7-9 minutes or until firm. Remove to wire racks to cool.

Yield: about 3 dozen.

Submitted by: Louise Morrison