Coconut Icebox Cookies

FUMIKO FUKUMORI

• 1 lb butter (or half butter and half Crisco)
• 1 cup sugar
• 1 tsp vanilla
• 4 cups flour
• 2 cups coconut, fresh grated or canned

Cream butter and sugar well. Add vanilla, flour and coconut. Roll into 6 or 7 rolls; wrap with waxed paper and freeze overnight. Slice 1/4-inch thick and bake in slow oven, 300 to 325 degrees, until coconut begins to brown slightly. Cool and roll each cookie in powdered sugar.

NOTE: If using fresh coconut, it will take longer to brown.