Simply Sesames Recipe

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Simply Sesames Recipe

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My kitchen counter is covered with these crispy crowd-pleasers at Christmastime. I make them for friends and family. I also add them to care packages our church delivers to area senior citizens.

Recommended: 32 Super-Refreshing Dinners to Make This Winter

MAKES:

21 servings

TOTAL TIME:

Prep: 20 min. + chilling Bake: 20 min./batch + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

21 servings

TOTAL TIME:

Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Ingredients

1 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sesame seeds
1/4 cup finely chopped almonds

Directions

In a bowl, cream butter and sugar. Add flour; mix just until combined. Stir in coconut, sesame seeds and almonds. Chill for 15 minutes.
Divide dough in half. Shape each portion into a 2-in.-diameter roll. Wrap each roll in waxed paper, twisting ends to seal. Refrigerate for 2 hours or overnight.
Remove waxed paper. Cut dough into 1/4-in. slices; place on ungreased baking sheets.
Bake at 300° for 20-25 minutes or until lightly browned. Cool for 2 minutes; remove to wire racks to cool completely. Yield: about 3-1/2 dozen.

Originally published as Simply Sesames in Country Woman Christmas Annual 1997, p34

Nutritional Facts

2 each: 183 calories, 13g fat (7g saturated fat), 23mg cholesterol, 101mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.

1 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sesame seeds
1/4 cup finely chopped almonds

In a bowl, cream butter and sugar. Add flour; mix just until combined. Stir in coconut, sesame seeds and almonds. Chill for 15 minutes.
Divide dough in half. Shape each portion into a 2-in.-diameter roll. Wrap each roll in waxed paper, twisting ends to seal. Refrigerate for 2 hours or overnight.
Remove waxed paper. Cut dough into 1/4-in. slices; place on ungreased baking sheets.
Bake at 300° for 20-25 minutes or until lightly browned. Cool for 2 minutes; remove to wire racks to cool completely. Yield: about 3-1/2 dozen.