2 c. butter
3 c. sifted Imperial 10x powdered sugar
1 c. brown sugar
1/2 c. cocoa
1/2 tsp. vanilla
1 c. chopped pecans
1 c. golden seedless raisins
2 c. rolled oats, uncooked
Flaked or shredded coconut
1 c. granulated sugar

In large mixing bowl, allow butter to soften at room temperature. Add powdered and brown sugars; cream until light and fluffy. Blend in cocoa and vanilla; mix thoroughly. Stir in pecans, raisins and rolled oats. Chill dough until stiff, at least 2 hours. Break off pieces of dough; shape into 1 inch balls. Roll in coconut or tinted granulated sugar. Makes 8 to 9 dozen. Store in covered container in refrigerator.

To tint sugar, divide granulated sugar into fourths in small custard cups. Add several drops of either red, green, blue, or yellow food coloring; blend until sugar reaches desired color.