Shaped 
Christmas Cookies

• 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
• Frosting (recipe follows)
• 1 (8 ounce) package shredded coconut

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Stir in water and vanilla. Add flour, mixing well. Stir in pecans.

Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Bake at 300° for 20 minutes or until lightly browned. Cool on cookie sheets. Dip cookie in frosting, and roll in coconut.

Yield: about 4 dozen.

Frosting:

• 1 (16 ounce) package powdered sugar, sifted
• 1/2 cup milk or half and half
• 1/2 teaspoon vanilla or almond extract
• Dash of salt

Combine all ingredients; beat with a wire whisk until smooth.

Yield: frosting for about 4 dozen cookies.

Note: Coconut may be tinted by adding a few drops of food coloring to shredded coconut. Place in ajar, and shake until coconut is uniform in color.

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