Scrumptious drop cookies laced with coconut, chopped pecans and maraschino cherries with a dusting of powdered sugar as the finishing touch.

Snowberries

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup vegetable shortening

1 cup firmly packed brown sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup sweetened flaked coconut

1/2 cup chopped pecans or walnuts

1/2 cup chopped maraschino cherries

Powdered sugar for sprinkling

1. Preheat oven to 350°F (175°C).
2. In a medium bowl whisk together the flour, baking soda and salt; set aside.
3. In a mixing bowl, using an electric mixer at medium speed, cream together the shortening and brown sugar until light and fluffy. Add egg, milk and vanilla; blend well. Stir in flour mixture until just blended. Fold in coconut, pecans and cherries.
4. Drop by heaping teaspoonfuls about 2-inches apart onto lightly greased baking sheets.
5. Bake for 10 to 12 minutes or until lightly browned.
6. Transfer to wire racks and sprinkle with powdered sugar. Once cool, sprinkle again with powdered sugar, if desired.

Makes about 5 dozen.