Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Butter; softened |
| 1½ cup | Sugar |
| 3 cups | All-purpose flour |
| 1 cup | Sesame seeds; (preferably white) |
| 2 cups | Shredded coconut |
| ½ cup | Finely chopped almonds |
Cream butter and sugar. Add flour, sesame seeds, coconut, and almonds.
Divide batter into thirds and shape each into long rolls 2 inches in diameter. Wrap each and refrigerate until firm. Preheat oven to 300 degrees. Cut rolls into ¼ inch slices. Bake on ungreased cookie sheets for 30 minutes. Remove to wire racks to cool. Makes 4 dozen cookies; 165 calories per cookie
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@...> on Dec 06, 1997