1/2 c Butter

1/2 c Light brown sugar*

3/4 c Granulated sugar

1 Egg

2 ts Grated orange peel

1 ts Vanilla extract

1 3/4 c All-purpose flour

2 ts Baking powder

1/4 ts Salt

1/3 c Flaked coconut

* firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400ø. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400ø Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer