• Ingredients
  • 1 lb. (2 cups) butter, softened
  • 1-1/2 cups sugar
  • 3 cups flour
  • 1 cup sesame seeds
  • 2 cups shredded coconut
  • 1/2 cup finely chopped almonds

Cream together butter and sugar until fluffy. Gradually add flour. Mix until just combined. Stir in sesame seeds, coconut, and almonds. Divide dough into thirds. Place 1/3 on long sheet of waxed paper. Shape into long roll, 2″ in diameter. Repeat with remaining dough. Wrap and refrigerate until firm. Preheat oven to 300 degrees F. Cut rolls into 1/4″ slices and place on ungreased cookie sheets. Bake for 30 minutes. Remove to wire racks to cool. Yield about 4 dozen.

NOTES: This recipe comes from my late friend Lois Hermansen. They take time because of the baking time. Yes, thirty minutes! These are very crispy, fragile cookies. Oh, so yummy, but they break easily. Find a good box or other flat surface to store them in.