My cup runneth over with recipes — about a million versions of Million Dollar Cookies and a couple of coconut pineapple pies, too, as requested.

Let's deal with Million Dollar Cookies today. Pie next week.

And while we're on pie, another request: Nancy Etzrodt is looking for Samoan fruit pie for a family member who is homesick for this South Pacific invention. It's made with canned fruit (peaches, possibly fruit cocktail) and the crust is extra-thick. Send to the address below.

There appear to be two schools of Million Dollar Cookie — a plain sugar cookie and a fancy version called Marcel's Million Dollar Cookies that includes chocolate. I'm pretty sure it's the everyday Million Dollar Cookies that Judy Yuen wanted. In all the versions we received, the shortening/sugar/flour proportion and the leavenings (eggs and baking soda) are about the same. However, some versions use vanilla only and some use some almond extract. The fats differ: Some use all butter, some margarine, some part butter and part shortening or margarine. Sugars differ, too: A number of recipes call for half white, half brown sugar. A few are drop cookies, but most are rolled and pressed. And quite a few add finely chopped walnuts.

Here's the plain-Jane version from Carol T., who got it in the 1960s from her good friend Cindy F. "It's very easy to whip together and so good that it's very hard to stop eating after one bite," she reports. That's our kind of recipe.

MILLION DOLLAR COOKIES