1 c. butter, softened
1/4 c. sifted powdered sugar
2 t. vanilla
1 t. water
2 c. plain flour
1 c. chopped pecans
1 8 oz. pkg. finely shredded coconut
Cream butter and sugar in large bowl of electric mixer. Blend in vanilla and water, then flour. Mix well and stir in nuts. If too sticky to roll, chill dough for 1/2 hour.Roll into 1 inch balls and back on ungreased baking sheet at 300 for 20 min. or until delicately brown. Cool thoroughly before removing from the pan.
Dip in frosting and then roll in coconut. Coconut can be tinted pink or yellow if desired by placing food coloring in a jar with coconut and shaking.
4 c. sifted powdered sugar
1/2. milk or cream
1/2 t. vanilla or almond extract
dash of salt
Blend milk into sugar in a small mixing bowl until smooth. Add flavoring and salt and mix.