Christmas Wreaths

1 c sifted all purpose flour
½ t baking soda
¼ t baking powder
½ t salt
½ c butter
½ c brown sugar, firmly packed
½ c granulated sugar
1 egg, slightly beaten
½ t vanilla extract
1 c quick cooking oats
1 c crisp rice cereal
½ c moist shredded or flaked coconut
½ c confectioners' sugar 2 T hot milk
1/3 cup green candied cherries cut to resemble holly leaves
1/3 cup small red cinnamon candies

Preheat oven to 350° degrees. Sift flour, baking soda, baking powder, and salt together. Work butter and sugars in a bowl until creamy. Stir in egg and vanilla. Gradually add flour mixture, oats, rice cereal and coconut. Mix well. Drop by level Tablespoonfuls 2" apart on greased baking sheets. Bake 9 or 10 minutes or until light brown. Cool.

Frost with simple icing or ¼ cup confectioners' sugar mixed with 2 T hot milk or with regular butter icing in a ½" ring around the outside edge of the cookie. For the holly effect, group 3 red cinnamon candies with leaves cut from green candied cherries.

Chocolate Coconut Potato Candy II

4 cups coconut
¾ cup cooked, cold mashed potatoes
1 pound powdered sugar
6 oz chocolate chips
small piece of paraffin

Variation add finely chopped almonds to the mix

Mix the first three ingredients together. Next shape the mix into balls about the size of an unshelled walnut. Let the walnut size balls dry on wax paper. In a double boiler melt chips and a little bit of paraffin on low heat. Dip dry balls into chocolate.

These have been described as being close to Mounds candy bars and as being close to Almond Joy if you add in some finely chopped almonds to the mix before dipping in the chocolate.