Soft Milk Chocolate Cookies

1 3/4 c All-purpose flour; u

-nsifted, plus 2 tb All-purpose flour; unsifted

1/4 c Cake flour; unsifted, plus

2 tb Cake flour; unsifted

1/4 ts Cream of tartar

1/2 ts Salt

12 tb Unsalted butter; softened

5 tb Shortening

3/4 c Granulated sugar

1/2 c Light brown sugar, packed

1/4 c Dark brown sugar, packed

1 Egg/extra large

1 Egg yolk/extra large

2 ts Vanilla extract

1/2 ts Almond extract

7 oz Milk chocolate bar

Coarsely chopped 1 1/4 c Sweetened coconut flakes

2/3 c Walnuts; chopped

Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 325 degrees; line 2 cookie sheets with parchment paper. Sift together the flours, 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 sugars and 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 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.
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