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Snow-Capped Cookies

1 3/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 teaspoons water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

1 teaspoon vegetable shortening

Sweetened flaked coconut

1. Preheat oven to 350°F (175°C).
2. Combine flour and pecans; set aside.
3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy; beat in water, vanilla and salt and mix well.
4. Stir in the flour mixture and blend well.
5. Shape dough into 1-inch balls; place on ungreased baking sheets.
6. Bake 20 minutes or until edges are golden brown. Cool on wire racks.
7. Microwave semisweet chocolate chips and shortening in a microwaveable bowl on HIGH (100%) power for about 1 minute, stir until smooth.
8. Dip cookie in chocolate than sprinkle with coconut. Allow chocolate to set before storing in airtight container in cool place.

Makes about 3 dozen cookies.

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