Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies Lorna Brown, Prodigy Food & Wine Board
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 84 Servings|
|Calories from Fat: 32 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 39.4mg||12 %|
|Sodium 86.8mg||3 %|
|Potassium 32.1mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.3g|
|Protein 2g||3 %|
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Calories per serving: 92
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