CHOCOLATE  CHIP  COOKIES
INGREDIENTS:

1 cup margarine
1 1/2 cups brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
lots of chocolate chips
1/2 to 1 cup coconut
METHOD:
Cream the margarine and both sugars. Add eggs and vanilla, and mix.
Add flour, salt, baking soda. 
Add chocolate chips, and 1/2 to 1 cup coconut. 
Place spoonfuls of mixture approx. two inches apart on a baking tray or cookie sheet.

Bake at 180 C (350 F) for approx 8 minutes on middle rack of your oven.
Remove while cookies are slightly under cooked.
Allow to cool before removing biscuits from tray.

NEIMAN MARCUS COOKIES
INGREDIENTS:
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
METHOD:
Cream the butter and both sugars. Add eggs and vanilla, 
mix together with flour, oatmeal, salt, baking powder, and soda. 
Add chocolate chips, Hershey Bar and nuts. 
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 190 C (375 F). 

Makes 112 cookies.

SHORTBREAD  BISCUITS
INGREDIENTS:

225g Plain Flour
115g Rice Flour
1 pinch salt
225g Butter (softened)
115g Castor Sugar

METHOD:

Sieve flours, salt and sugar into a mixing bowl
Add softened butter and rub in. 
Knead mixture until smooth and together. 
Turn out onto a lightly floured board, 
Roll out to desired thickness and cut into shapes or slices, 
prick all over with a fork, 
Place shortbread's onto a cold, greased flat tray
Cook in a slow oven 150C  (300F) 45 - 60 minutes or until a pale light brown colour.