| 1 | Cream sugar, honey, shortening and eggs. |
| 2 | Spoon flour (not sifted) into dry measuring cup. |
| 3 | Level off and pour measured flour onto wax paper. |
| 4 | Add soda and salt to flour and stir to blend. |
| 5 | Add blended dry ingredients alternately with sour cream to creamed mixture. |
| 6 | Stir in walnuts, coconut and vanilla. |
| 7 | Drop by teaspoonfuls onto greased baking sheet. |
| 8 | Top each cookie with a walnut half or coconut. |
| 9 | Bake at 375°F for 10 to 12 minutes. |
| 10 | Yield: 7 to 8 dozen cookies lorna brown, prodigy food & wine board |
