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| 1/2 Tasse | butter |
| 1/2 Tasse | Light brown sugar* |
| 3/4 Tasse | sugar granulated |
| 1 | egg |
| 2 Teelöffel | orange peel grated |
| 1 Teelöffel | vanilla extract |
| 1 3/4 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1/3 Tasse | coconut flakes |
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* 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 400 ° Remove to wire racks to cool.
Randy Shearer
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