2 c. (1 lb.) butter, softened
1 1/2 c. sugar
3 c. all-purpose flour
1 c. sesame seed
2 c. shredded coconut
1/2 c. finely chopped almonds

In large mixer bowl cream butter. Gradually add sugar and continue beating until light and fluffy. Add flour and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed.

Divide dough into thirds. Place one third on long sheet of waxed paper. Shape into a long roll 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm rm.

Preheat oven to 300 degrees. Cut rolls into 1/4 inch slices. Bake on ungreased cookie sheets 30 minutes. Remove to wire racks to cool.

Makes 4 dozen.