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Preheat oven to 350°. Mix all dry ingredients together. Mix all wet ingredients together. Combine dry and wet ingredients, and mix thoroughly.
Lightly oil two large baking sheets. Scoop out about 1 1/2 to 2 teaspoons of dough for each cookie, roll into 1 inch balls, and place in rows on the cookie sheet about 2 inches apart. You should have approximately 7 rows of cookies with 10 or so cookies in each row. Press the center of each ball of cookie dough down with your thumb to form an indentation.
Fill each row of cookies with one of the following fillings: 2 dried cherries, 1 almond, or 2 pistachio nuts pressed them down slightly. Fill one more row of cookies with 1/4 teaspoon grated chocolate and 1/4 teaspoon coconut in each indentation, and one row with 1/2 teaspoon shredded coconut. Do not fill the remaining two rows of cookies with grape butter until after baking. You should have 7 rows, with two rows unfilled.
Bake 18 to 20 minutes. Remove immediately and allow to cool. Fill the remaining unfilled cookies with about 1/4 to 1/2 teaspoon grape butter.
Arrange the cookies on a platter.
NOTE: To store, place in a cookie tin or box with layers of baking or wax paper between each type of cookie. Cover with a lid to prevent light from oxidizing the green chlorophyll and fading the color.
Recipe Yield is about 72 cookies - 6 dozen.
Per serving: 52 calories, 2 gram fat (40% calories from fat), 1 gram protein, 7 gram carbohydrate, 1 gram fiber, 0 milligram cholesterol, 38 milligram sodium