• 1 c. Butter Flavor Crisco
• 1 c. Sugar
• 2 Tbsp. Lowfat milk
• 1 x Egg
• 2 1/4 c. Flour, All Purpose
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 3 c. Coconut, Flaked, Divided
• 1 x Egg Yolk
• 1 Tbsp. Lowfat milk
• 70 x Pecan Halves, about 1 1/4 c.

Directions

1. Preparation Time: 20 Min
2. RefrigerateTime: 2 hrs to Overnight BakeTime: 12 Min
3. Hint: Cookie rolls can be frzn for up to three months.
4. Cream Butter Flavor Crisco, sugar and 2 Tbsp. lowfat milk in large bowl at medium speed of electric mixer till well blended. Beat in egg.
5. Combine flour, salt and baking soda. Add in to creamed mix. Add in 2 c. of the coconut. Mix till well blended.
6. Divide dough in half. Form each half into a roll 1 1/2 inches in diameter.
7. Cut 2 pcs wax paper 18 inches long. Sprinkle 1/2 c. coconut on each piece. Roll dough in coconut. Roll up in wax paper. Chill several hrs or possibly overnight.
8. Heat oven to 325 F. Grease baking sheet with Butter Flavor Crisco.
9. Set aside.
10. Cut dough with a sharp knife into 1/4 inch slices. Place 2 inches apart on baking sheet.
11. Combine egg yolk and 1 Tbsp. lowfat milk. Stir well. Brush on cookie slices. Top each slice with a pecan half.
12. Bake at 325 for 12 min. Remove to cooling rack.
13. Makes 6 dozen 1 1/2 cookies.