2 cups (4 sticks) butter, softened
1 1/2 cups sugar
3 cups all-purpose flour
1 cup sesame seeds
2 cups shredded coconut flakes
1/3 cup finely chopped almonds

Cream butter, gradually add sugar and beat until light and fluffy. Add flour and stir in remaining ingredients.

Divide dough into thirds. Shape into long rolls 2-inches in diameter. Wrap in waxed paper and refrigerate until firm.

Preheat oven to 300°F.

Cut dough into 1/4-inch slices. Bake on ungreased cookie sheet in slow (300°F) oven for 30 minutes.

Submitted by: Annette Davis