---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Soft Milk Chocolate Cookies
  Categories: Cookies
       Yield: 30 servings
  
   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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