SNOWBALL COOKIES 1963
From Billie Reid
1/2 cup butter
1/3 cup sugar
1 egg yolk (save white for frosting)
1 t. vanilla
1/4 t. salt
1 1/4 cups flour
2 to 2 1/2 cups toasted coconut
Cream butter; add sugar, creaming well.
Blend in egg yolk, vanilla and salt.
Gradually add flour; mix well.
Divide dough into 3 parts.
Shape each portion into a 10 inch roll. Cut into 3/4" pieces.
Place on ungreased cookie sheet.
Bake at 350 for 15-17 minutes until delicately browned.
Cool.
Coat with frosting; roll in coconut.
Makes about 3 dozen.
FLUFFY WHITE FROSTING
2/3 cup sugar
1 egg white
1/4 cup light corn syrup
2 T. water
1/8 t. salt
1/8 t. cream of tartar
1 t. vanilla
In top of double boiler, combine all ingredients except vanilla.
Cook over rapidly boiling water, beating with mixer until mixture stands in peaks.
Remove from heat. Add vanilla, beat 1 minute.
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