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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Chocolate-Espresso Pots de Crème with Benne Seed Coins Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 large egg |
1 1/2 cups all-purpose flour |
1/2 cup sesame (benne) seeds |
1 cup shredded coconut |
1/4 cup finely chopped almonds |
Directions:
1. Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add flour and remaining ingredients, beating well.
2. Divide dough in half; roll each portion on wax paper into a 1-inch-thick log. Cover and chill 2 hours or until firm.
3. Cut each log into 1/4-inch slices; place on lightly greased baking sheets. Bake at 300° for 30 minutes or until golden. Remove to wire racks to cool. Store cookies in an airtight container.
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