1 3/4 c Plus 2 tablespoons unsifted 1/2 c Light brown sugar
-all purpose flour 1/4 c Dark brown sugar
1/4 c Plus 2 tablespoons unsifted 1 Extra-large egg
-cake flour 1 Extra-large egg yolk
1/4 ts Cream of tartar 2 ts Vanilla extract
1/2 ts Salt 1/2 ts Almond extract
12 tb Unsalted butter; softened 1 Bar (7 oz) milk chocolate;
-(1 1/2 sticks) -coarsely chopped
5 tb Shortening 1 1/4 c Sweetened flaked coconut
3/4 c Granulated sugar 2/3 c Chopped walnuts
Preheat the oven to 325 degrees. Line two cookie sheets with lengths
of parchment paper.
Sift together the all-purpose flour, cake flour, cream of tartar and
salt.
Cream the butter and shortening in the large bowl of an electric
mixer on low speed for 5 minutes. Add the granulated sugar, light
and dark brown sugars; beat for 3 minutes on moderate speed. Beat in
the egg and egg yolk. Blend in the vanilla extract and almond
extract. On low speed, add the sifted mixture and mix until the
particles of flour are absorbed. Stir in the milk chocolate, coconut
and walnuts.
For each batch, drop 2 tablespoon-size mounds of the dough onto a
lined cookie sheet, spacing the mounds about 2 to 2 1/2 inches apart.
Bake the cookies for 15 minutes, or until a light golden color. After
1 minute, transfer the cookies to cooling racks using a wide metal
spatula. Cool completely.
Store in an airtight container.
from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany
Hall-Graham
Yields
2 dozen