Almond Balls: 1/2 cup blanched almonds (finely ground), 3/4 cup butter, 1/3 cup confectioner's sugar, 1 tsp. almond extract, 2 cups rice flour, 2 egg yolks, 1/4 tsp. salt.

Cream butter, sugar, egg yolks and almond extract together. Combine flour, salt, almonds and salt and add to creamed mixture. Mix well. Shape into 1" balls.

Bake on greased cookie sheet at 325 degrees for 20 minutes. Cool, roll in sugar. Makes 48. (donated by: Marie Marek)

Almond Melts: 2 cups unblanched almonds, 3 egg whites, 1 tsp. almond extract, 1 cup rice flour, 3/4 cup honey, 1 tsp. vanilla, 2/3 cup coconut.

Pulverize almonds in blender or processor. Blend in honey. Beat egg whites until stiff. Add extracts and stir in flour. Fold in coconut. You may need extra flour to make a stiff dough. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees about 12 minutes or until golden brown. (donated by: Jean Kane)

Coconut Date Mounds: 3 1/2 cups cornflakes (GF), 1 cup chopped pitted dates, 3/4 cup sugar, 2 eggs (beaten), 1 cup chopped walnuts, 1 tsp. vanilla, 1 1/3 cups flaked coconut, red and green candied cherries cut in half.

Crush cornflakes slightly with rolling pin or hands and set aside. Combine dates, sugar, and eggs in 10" skillet. Cook over medium heat, stirring constantly until mixture pulls away from sides of pan (about 5 min.) Remove from heat. Stir in nuts and vanilla. Gently stir in cornflakes. Cool slightly for about 5 min. Shape into 1 1/2" balls. Roll each ball into flaked coconut. Place on waxed paper lined baking sheets. Press a candied cherry half into each ball, flattening it a little.

Yield 24-36 balls. (donated by: Molly Heller)

Peanut Butter Kisses: 2 cups creamy peanut butter, 1 1/4 cups granulated sugar, 2 large eggs, 48 milk chocolate kisses (From a 9 oz pkg.)

Heat oven to 350 degrees. Have cookie sheets ready.

Stir peanut butter, sugar and eggs in a bowl until blended (it will be sticky). With floured hands (use rice flour), roll level measuring Tbsp. into 1 1/4" balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 12 - 14 min. until cookies look dry and tops are crackled. Remove from oven and immediately press a Hershey's kiss into the top of each cookie. Cool on cookie sheet 1 - 2 min. then move to wire rack.

Pecan or Walnut Tassies: 1 - 3oz. pkg. cream cheese, 1/2 cup butter or margarine, 1 cup sifted rice flour (brown or white).

Cream softened cheese and butter. Gradually stir in sifted flour. Mix well. Chill 1 - 2 hours. Press into 1 1/4" muffin tins. Makes about 2 dozen.

Filling: 1 egg, 1 tsp. vanilla, 1 Tbsp. softened butter, 3/4 cup dark brown sugar, dash of salt, 1 cup broken nut meats.

Beat all ingredients until smooth, except nuts. Add nuts, mix and fill muffin tins about half full. Bake at 350 degrees for 25 - 35 min. (donated by: Erna Johnson)

Puffed Rice Balls: 2 Tbsp. vegetable oil, 1/2 cup chopped dates, 1/4 cup sugar, 1/4 cup chopped nuts, 2 cups puffed rice cereal (GF) (crushed).

Combine oil, dates and sugar in saucepan. Cook until mixture is thick, about 4 min. Stir in nuts and cereal. Mix well. Shape into walnut sized balls. Yields 18 (donated by: Betty Wedman)