2/3 cup sugar
1 cup butter
1 & 1/2 cup flour
1/2 cup sasame seeds
1 cup shredded coconut
1/2 cup finley chopped almonds

In a large mixing bowl combine sugar and butter, beat until creamy. Add flour, beat until well mixed, add and fold in sesame seeds, coconut and almonds.

Divide dough in half, on waxed paper shape dough into a roll, wrap in plastic wrap and refrigerate at least to hours or overnight.

Heat oven to 325. cut rolls into 1/4 in thick slices and place 1 inch apart on cookie sheet. Bake 12-15 minures or until edges are lightly golden.

Store in tightly covered container.
4 dozen cookies