Ingredients
- 1 egg
- 1 3/4 c all purpose flour
- 3/4 c granulated sugar
- 1/2 c butter
- 1/2 c brown sugar (light)
- 3/8 c flaked coconut
- 2 ts baking powder
- 2 ts orange peel (grated)
- 1 ts vanilla extract
- 1/4 ts salt
* 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
