1/2 c Butter 1 ts Vanilla extract
1/2 c Light brown sugar* 1 3/4 c All-purpose flour
3/4 c Granulated sugar 2 ts Baking powder
1 Egg 1/4 ts Salt
2 ts Grated orange peel 1/3 c 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 400?. Cut rolls into 1/8-inch slices and place on buttered
cookie sheets. Bake 5-6 minutes at 400? Remove to wire racks to cool.
Yield: 11 dozen. American Dairy Association, Rosemont, IL
Randy Shearer
Yields
1 servings