Almond Cookies

Ingredients:

2 cups puffed rice cereal
2 cups honey nut oat cereal
4 ounces almond bark
2 cups peanuts

Directions:

1. In a microwave-safe bowl, melt almond bark on HIGH about 2 to 3 minutes until soft and creamy.

2. Add honey nut oat cereal, puffed rice cereal, and peanuts. Stir until completely mixed.

3. Drop mixture by rounded teaspoons onto wax paper; let cool until firm.

Crisp Coconut Sugar Cookies

Ingredients:

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
3/4 cup butter or margarine, softened
2 large eggs
1/4 teaspoon almond extract

Drizzle Ingredients:
2 cups powdered sugar
1/2 teaspoon coconut extract
2 to 3 tablespoons milk
2 to 3 drops red food color

Directions:

1. Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process until coconut is finely chopped (45 to 60 seconds).

2. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).

3. Heat oven to 375?F.

4. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

5. Combine powdered sugar and coconut extract in small bowl. Gradually add enough milk for desired drizzling consistency. Spoon half of drizzle into another small bowl; stir in red food color. Drizzle cookies with both color drizzles, one at a time, in checkerboard design. Decorate with additional drizzle, if desired.