Yield:
5 dozen
Recipe from
More from Oxmoor House
Ingredients
1 cup
butter or margarine, softened
1/4 cup
sifted powdered sugar
1 tablespoon
water
2 teaspoons
vanilla extract
2 cups
all-purpose flour
1 cup
chopped pecans
4 cups
sifted powdered sugar
1/2 cup
milk
1/2 teaspoon
vanilla extract
Dash of salt
1
(7-ounce) can flaked coconut
Preparation
Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and 2 teaspoons vanilla, mixing well; add flour, stirring well. Stir in pecans.
Shape into 1/2-inch balls. Place 2 inches apart on ungreased cookie sheets; bake at 300° for 20 minutes or until lightly browned. Cool completely on cookie sheets.
Combine 4 cups sugar, milk, 1/2 teaspoon vanilla, and salt in a medium mixing bowl; beat with a wire whisk until smooth.
Dip cookies in glaze; roll in coconut.
Note: Coconut may be tinted, if desired.
Oxmoor House Homestyle Recipes,
January 1985
