Ingredients
- 1 egg
- 220 gr all purpose flour
- 150 gr granulated sugar
- 110 gr butter
- 110 gr brown sugar (light)
- 28 gr flaked coconut
- 9 gr baking powder
- 4 gr orange peel (grated)
- 4 gr vanilla extract
- 1 gr 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 4 cm in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400�. Cut rolls into 0 cm 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
