3 c. sifted all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 c. moist shredded coconut
1 c. maraschino cherries, well drained
1 c. shortening
2 tsp. vanilla extract
1 1/2 c. sugar
1 egg
1 egg yolk
3 tbsp. cream or undiluted evaporated milk

Lightly grease cookie sheets. Sift together first 3 ingredients and set aside. Chop and set aside coconut and cherries. Cream shortening and vanilla extract until well blended. Add sugar gradually, creaming until fluffy after each addition. Beat together egg, egg yolk, and cream or milk. Add egg mixture in halves to creamed mixture, beating thoroughly after each addition. Add dry ingredients gradually, mixing thoroughly. Blend in chopped coconut and maraschino cherries. Drop by teaspoonfuls 1 1/2 inch apart onto cookie sheet. Flatten with a glass that has been dipped in sugar. Bake at 400 degrees for 8-10 minutes or until cookies are very lightly browned. Cool on cooling rack and store in tightly covered container.

Substitute for the above recipe 1 cup diced candied fruit to 1 cup chopped dried figs for the coconut and cherries or crushed pineapple, well drained for maraschino cherries. If cookies are too thin, add a little flour to cookie dough. (I use crushed corn flakes instead of flour.)