MINI-MENUS: Cookies for the holidays

Pam Griffin

No-bake Cookies Julie Hatfield, wife of The Log’s editor, William Hatfield, submitted her recipe for some very popular cookies.

1 cup (dry) oatmeal 1/2 cup chocolate chips 1/2 cup peanut butter 1/2 cup ground flaxseed 1/3 cup honey 1 tsp. vanilla 1/2 cup coconut flakes

Mix ingredients together. Substitutions may be made, as desired. Add some chopped walnuts or peanuts, omit the coconut, use wheat germ, etc. The only requirement is that you have enough peanut butter and honey to make it all stick together.

Roll into bite-size balls and refrigerate until ready to serve.

Swedish Chocolate Balls (Chokladbollar) Recipe from Pam Griffin’s latest Christmas book, “Christmas Cookies ‘Round the World,” now on sale.

4 cups regular rolled oats 1 1/4 cups white sugar 1/2 cup unsweetened cocoa powder 1 cup butter or margarine, softened 2 Tbsp. strong coffee 1 tsp. vanilla extract 2 (1 oz.) squares unsweetened baking chocolate, melted 1 1/3 cups coconut flakes

Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.

Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1 1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer. Makes 48.

Chewy Coconut Cookies

1 1/4 cups flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 tsp. vanilla extract 1 1/3 cups flaked coconut 1 cup chopped pecans or macadamia nuts, optional

Preheat oven to 350. Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture; then mix in the coconut. Mix in nuts, if desired.

Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes or until lightly toasted. Cool on wire racks. Makes 36.