Spice And Coconut Cookies

Total Time: 2 hrs 8 mins Preparation Time: 2 hrs Cook Time: 8 mins

Ingredients

• 1/2 cup coconut milk
• 1/2 cup chopped pitted dates
• 1/2 cup vegetable shortening
• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3 cups all-purpose flour
• 1 1/2 cups sifted powdered sugar
• milk
• 1 1/4 cups coconut, toasted

Recipe

• 1 in a small saucepan, combine coconut milk and mulling spice.
• 2 bring just to boiling; reduce heat to low.simmer, covered over low heat for 5 minutes.
• 3 strain mixture through a fine mesh sieve; discard mulling spice.
• 4 reserve 2 tbls of the spiced coconut milk mixture, cover and chill for use in frosting.
• 5 add chopped dates to remaining mixture -- cover date mixture and set aside.
• 6 for cookie dough.
• 7 in a large mixing bowl, beating shortenig and butter with an electric mixer on medium to high speed for 30 seconds.
• 8 add granulated sugar, cream of tartar, baking soda and salt; beat until combined.
• 9 beat in eggs until combined. beat in as much flour as you can.
• 10 stir in any remaining flour.
• 11 stir in the date mixture.
• 12 cover and chill for 2-4 hours or until easy to handle.
• 13 preheat oven to 375*.
• 14 shape dough into 1" balls.
• 15 place balls 2" apart on an ungreased cookie sheet.bake in preheated oven for 8-10 minutes or until lightly browned.
• 16 transfer cookies to a wire rack and cool.
• 17 meanwhile to prepare frosting -- in a small bowl, stir together powdered sugar and reserved coconut milk mixture.
• 18 add enough milk (1-2 tsps) to make a frosting of desired consistency.
• 19 spread or drizzle cooled cookies with frosting.if desired.sprinkle with toasted coconut.
• 20 to store cookies, place them in layers seperated by waxed paper in an airtight container, cover.
• 21 store at room temperature for up to 3 days or freeze unfrosted cookies up to 3 minths.
• 22 thaw cookies and then frost.