Crispie Coconut Refrigerator Cookies

Directions

Hint: Cookie rolls can be frozen for up to three months.

Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended.

Beat in egg.

Combine flour, salt and baking soda.

Add to creamed mixture.

Add 2 cups of the coconut.

Mix until well blended.

Divide dough in half.

Form each half into a roll 1½ inches in diameter.

Cut 2 pieces wax paper 18 inches long.

Sprinkle ½ cup coconut on each piece.

Roll dough in coconut.

Roll up in wax paper.

Refrigerate several hours or overnight.

Heat oven to 325℉ (160℃). Grease baking sheet with Butter Flavor Crisco.

Set aside.

Cut dough with a sharp knife into ¼ inch slices.

Place 2 inches apart on baking sheet.

Combine egg yolk and 1 tablespoon milk. Stir well.

Brush on cookie slices.

Top each slice with a pecan half.

Bake at 325℉ (160℃) for 12 minutes. Remove to cooling rack.