Recipe - Coconut Honey Balls

1 cup Butter
One half cup Sugar
1 teaspoon French's Vanilla
1 teaspoon French's Almond Extract
2 cup Pillsbury's Best All Purpose
Flour*, sifted
1 cup Funsten's Pecans; finely
chopped
1 cup Flaked or shredded coconut

PINEAPPLE GLAZE
One half cup Honey
1/3 cup Pineapple juice
2 teaspoon Vinegar
2 tablespoon Butter

BAKE at 350 degrees for 15 to 18 minutes. MAKES about 6 dozen cookies.
Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add
flour, pecans, and coconut, and mix thoroughly. Shape dough into balls,
using a teaspoonful for each. Place on ungreased baking sheets. Bake in
moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If
desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in
confectioners' sugar. *Pillsbury's Best SelfRising Flour may be
substituted. Pineapple Glaze: In saucepan, combine honey, pineapple juice,
vinegar and butter. Simmer 5 minutes. Cool to lukewarm.

NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking
Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii. Adapted by Ann
Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997