1/2 cup butter, softened
1/2 cup white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
1 egg
1/2 teaspoon instant powdered milk
1/4 teaspoon ground cinnamon
1/4 cup crushed coconut
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Prepare the dough by mixing together 1/2 cup butter, sugar, salt, cinnamon, nutmeg and all-purpose flour. Stir in the egg, instant powdered milk and cinnamon.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 1-inch strips. Cut each strip in half lengthwise, so that the two halves are one large rectangle. Cut each strip into 4 inch rectangles.
Fry the crescent-shaped cookies 1 inch apart in a medium baking sheet, set on a cutting board as little as a 1/4 inch thick. Cool for about 1 minute on baking sheet before removing from cookie sheets to cool on wire racks.