COOKIES

Sugar Cookie Dough

1 1/4 cups unsalted butter, room temperature
1 1/4 cups sugar
1 egg
1 tsp pure vanilla extract
1/2 tsp cream of tarter
3 cups flour
pinch of salt
DIRECTIONS
Preheat the oven to 350F. Grease a sheet pan well and set aside.
Place the butter and sugar in the bowl of a mixer and beat on high-speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the egg and vanilla extract, and mix well. Add the cream of tarter, flour, and salt, and mix on low speed until all of the ingredients are incorporated. Increase the speed to medium and mix until the dough is smooth.
Remove the dough from the mixer and form into a ball. If it is too soft to handle, cover it with plastic wrap and refrigerate untl it firms up a bit. On a well-floured board, roll the dough out to a thickness of about 1/4 inch. Cut into shapes with cookie cutters of your choice. Bake until golden brown, 10-12 minutes, depending on the size of the cookie cutter. Let the cookies cool for about 5 minutes on the pan, then transfer to a rack or paper towels and let cool completely. Frost and decorate the cookie after they have cooled.

Coconut Pecan Cookies
1 egg, slightly beaten
1 can(5oz) evaporated milk
2/3 cup sugar
1 1/4 cup flaked coconut
1/2 cup chopped pecans

Cookie Dough
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
4 cups semi-sweet chocolate chips, divided
1/4 cup flaked coconut
For frosting, in a large saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160F. Stir in the coconuts and pecans. Set aside.
For Dough, in a large mixing bowl, cream butter and sugars. Add eggs, on at a time, beating well after each addtion. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the butter mixture. Stir in 2 cups chocolate chips and coconut.
Drop TBSP 2 inches appart onto ungreased baking sheets. Bake at 350F for 8-10 minutes or until slightly browned. Cool for 10 minutes before removing to wire racks to cool completely.
In a microwave, melt the remaining 2 cups of chocolate chips;stir until smooth.
Take a TBSP of frosting and place on top of cookie. Drizzle melted chocolate on top of that.