1 1/2 c. quick cooking rolled oats
1/2 c. flaked coconut
1/2 c. chopped walnuts
1/2 c. all-purpose flour
3/4 c. packed brown sugar
1/2 c. butter (butter)
2 tbsp. honey
36 red or green candied cherries

In large bowl stir together oats, coconut, walnuts and flour; set aside. In saucepan combine brown sugar, butter and honey; bring mixture to boiling, stirring often. Pour over oat mixture, blending well.

For each cookie press 1 tablespoon mixture into greased 1 3/4 inch muffin pan (for flatter, crispier cookie, place in 2 inch muffin pan). Top each cookie with a candied cherry. Bake in 350 degree oven for 15-20 minutes. Cool 10 minutes in pan; remove to rack. Cool thoroughly.

Sue McCullough