This past Sunday I attended the memorial service at the American Legion in Moorhead to honor those members who have passed away last year. It was a very moving service with many family members in attendance. We all owe a debt of gratitude to those veterans for their unselfish service to our country. We really need to think about the spouses and other family members who were left to carry on by raising their families as well as making all the day to day decisions for running a household. After seeing the movie American Sniper, I had a difficult time watching the horrors of war on screen and I don’t think it even comes close to the actual combat experience for those serving us in the military. Our son gave twenty-three years to the Army and I have great respect for his wife for raising their children on her own while he was deployed many times over those years.

Valentines Day is just around the corner just in case you may have missed all the advertisements for a night out to dinner, roses, chocolates or jewelry. We will probably eat at home and I just might have some of the family here to have dinner with us. I made these cookies last week and I think these would be a good Valentine treat to share with others.

Cherry Macaroon Cookies

1/2 Cup butter

1/2 Cup shortening

1 Cup sugar

2 Eggs

1 1/4 Teaspoon almond extract

3 Cups flour

1 Teaspoon baking powder

1 Teaspoon salt

3/4 Cup maraschino cherries, drained and diced

2 Cups shredded or flaked coconut

1 Cup nuts, coarsely chopped (pecans, walnuts, macadamia nuts or almonds) I used sliced almonds

Cream together butter and shortening. Gradually add sugar, eggs and almond extract. Beat well. Blend in dry ingredients. Lastly add cherries, coconut and nuts by hand. Do not over mix. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake 12-15 minutes at 350 degrees until lightly browned. When cookies are cool, you may want to frost them. (optional) Makes about 5-6 dozen.

White Frosting

1 Cup white chocolate chips

1 Tablespoon vegetable oil

Microwave on high stirring every 30 seconds until melted. Drizzle over the cookies using a back and forth motion.