Holiday Cookie Mix:
4 cups all-purpose flour
2 cups packed brown sugar
1 1/2 teaspoon salt
1/2 plus 1/4 teaspoons baking soda
3/4 cup shortening

Mix flour, sugar, salt and baking soda. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Place in an airtight container and refrigerate for up to 10 weeks. Makes 8 cups.

Chocolate Bonbon Cookies:
4 cups holiday cookie mix
1 cup chopped nuts
1/4 cup margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup egg substitute
2 ounces unsweetened chocolate, melted and cooled
Powdered sugar

Frosting:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon almond extract

Heat oven to 375 degrees. Combine Holiday Cookie Mix, nuts, margarine, vanilla, almond extract, eggs and chocolate and mix well. Shape dough into 1-inch balls and place about 1 inch apart on an ungreased baking sheet. Bake 10-12 minutes or until set. Cool slightly then remove from baking sheet. Roll about 30 cookies in powdered sugar while warm and then continue cooling on wire rack. Roll in powdered sugar again when cooled. Frost remaining cookies with frosting and roll in flaked coconut if desired.

Frosting: Combine all ingredients until smooth and easy to spread.

Makes 60 cookies
Serving Size: 2 cookies