Category: Desserts

1/2 cup Butter

1/2 cup Light brown sugar*

3/4 cup Granulated sugar

1 Egg

2 tsp Grated orange peel

1 tsp Vanilla extract

1 3/4 cup All-purpose flour

2 tsp Baking powder

1/4 tsp Salt

1/3 cup Flaked coconut

* firmly packed



You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking.



In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut.



On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight.



Preheat oven to 400ø. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400ø Remove to wire racks to cool.



Yield: 11 dozen. American Dairy Association, Rosemont, IL



Randy Shearer