Directions:
Melt butter in large saucepan. Add vanilla, sugar, egg, and dates and simmer over medium heat until thick. Remove from heat. Mix nuts and Rice Krispies. Allow to cool until mixture can be handled. Grease hands and form into small balls. Roll balls into coconut.

Directions:
Cream butter and sugar and add egg. Beat well, add flour and salt. Mix dough by hand until soft. Refrigerate for 2 hours. Roll on floured board to 1/4 inch thick. Cut into rounds. Cut center out (using the top of the vanilla extract cap) of 1/2 of rounds. This is the top of the cookies. Bake at 375 degrees for 7-10 minutes or very lightly brown. Cool and fill with favorite preserves. Sprinkle with confectioners sugar.

Directions:
Cream butter and sugar and add egg. Beat well, add flour and salt. Mix dough by hand until soft. Refrigerate for 2 hours. Roll on floured board to 1/4 inch thick. Cut into rounds. Cut center out (using the top of the vanilla extract cap) of 1/2 of rounds. This is the top of the cookies. Bake at 375 degrees for 7-10 minutes or very lightly brown. Cool and fill with favorite preserves. Sprinkle with confectioners sugar.

Directions:
Cream together shortening, sugar and eggs. Add dry ingredients then add mincemeat and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-15 minutes @ 350 degrees.

Directions:
Mix cocoa, milk and sugar together. Bring to a rolling boil for 2 1/2 minutes (you can check to see if ready by using the water in the cup method). Add butter and let it melt. Add peanut butter and mix: then add oats. Spoon on wax paper or Reynolds Wrap. Let cool. Makes about 1 1/2 dozen cookies.