1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sifted all-purpose flour
Grape or other flavor jelly
Coconut

Cream butter and cream cheese together until blended and smooth. Add flour. Chill dough several hours or overnight. Roll 1/4 of dough on floured board into rectangle. Lightly spread with jelly. Sprinkle with coconut. Roll up jelly roll style. Cut in 3/8 inch slices. Place on ungreased baking sheet. Bake at 350 degrees for about 20 minutes or until firm but not browned. Cookies store well. Yields 5 to 6 dozen.