1 cup butter
3/4 cup sugar
1 1/2 cups flour
1/2 cup sesame seeds
1 cup sweetened shredded coconut
1/4 cup finely chopped blanched almonds or almond flour
Cream butter and sugar, beating until light and fluffy. Add flour and mix just until combined. Stir in other ingredients just until well mixed. Divide dough in half; shape each into a long roll 2″ in diameter. Wrap and refrigerate until firm.
Cut rolls into 1/4″ slices. Bake on ungreased cookie sheets at 300° for 25 minutes. Remove to wire racks to cool. Makes 4 dozen.