Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 190ºC or 10 to dozen minutes. yield: 7 to 8 dozen cookies Lorna Brown, Prodigy Food & Wine Board