2 c. (1 lb.) butter, softened
1 1/2 c. sugar
3 c. all-purpose white flour
1 c. hulled sesame seeds
2 c. shredded Baker's Angel Shred coconut
1/2 c. finely chopped almonds

In large mixer bowl cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add flour gradually and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed. Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper. Shape into a roll about 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm, generally overnight.

Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges. Remove to wire racks to cool. Makes 60 to 65 cookies.