-MARY WILSON BWVB02B 1 c Butter or margarine

1/4 c Confectioners' sugar; sifted

2 ts Vanilla

1 tb Water

2 c Flour; sifted

1 c Pecans; chopped

--------------------------CONFECTIONERS' FROSTING-------------------------- Light cream 2 c Confectioners' sugar; sifted

ds Salt 1 ts Vanilla

Tinted coconut flakes Cream together thoroughly the butter, sugar, and vanilla. Stir in water. Add flour and mix well. Stir in nuts. Shape in 1-inch balls. Bake 1 inch apart on ungreased cookie sheet in slow oven (300~F.) about 20 minutes or until firm to the tough. Cool thoroughly before removing from the pan. Dip cookies in frosting and roll in coconut. Makes 4 dozen. Frosting: Add enough light cream to 2 cups sifted confectioner's sugar for spreading. Add dash of salt and 1 tsp. vanilla. To tint coconut: Shake 1 1/3 cups flaked coconut in covered jar with a few drops of food coloring. -----