- 2 cups / 1 pound [454 g] butter, softened
- 1 1/2 cups [300 g] sugar
- 3 cups [420 g] all-purpose flour
- 1 cup [250 mL] hulled sesame seeds
- 2 cups [500 mL] shredded coconut
- 1/2 cup [125 mL] finely chopped almonds
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- Cream softened butter into a large mixer bowl.
- Gradually add sugar, beating until light and fluffy.
- Gradually, mix in flour until just combined.
- Stir in sesame seeds, shredded coconut and chopped almonds, just until well mixed.
- Divide dough into thirds.
- Transfer 1/3 portion onto a long sheet of waxed paper.
- Shape dough into a roll, of about 2 inches [5 cm] in diameter.
- Repeat with remaining dough.
- Wrap rolls seperately; refrigerate until firm, generally overnight.
- Preheat oven to 300°F [150°C].
- Cut rolls into 3/8-inch [9 mm] thick slices.
- Bake onto ungreased cookie sheets into preheated oven for approximately 30 minutes, until lightly browned on edges.
- Remove to wire racks to cool.
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