Makes 37-40 2-inch cookies
Dough
1/2 cup soft butter (softened)
4 ounces cream cheese (softened)
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
Gingerbread Spices
1/2 teaspoon allspice ground
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/2 teaspoon cloves ground
1/2 teaspoon nutmeg ground
1/8 teaspoon black pepper ground
Glaze
2 cups powdered sugar
2 tablespoons butter, melted and cooled
1/4 teaspoon vanilla extract
3 tablespoons milk, cold
2 cups cup sweetened coconut flakes
Preheat the oven to 325 F. To toast the coconut flakes, spread the flakes on a cookie sheet and toast 4 minutes in a 325˚F oven. Check and stir often, because coconut flakes might be accidentally burned. When the coconut has a nice golden tinge, remove from oven and scrape into a small bowl.
Using electric mixer, beat butter and cream cheese for 1-2 minutes. Add sugar, egg and extracts and continue for more 1-2 minutes.
Mix together flour, baking powder, and spices. Blend dry ingredients into the creamed mixture. Make a dough and chill for 1 hour.
Raise the oven temperature to 375 F. Place parchment paper on a large cookie sheet and spray lightly with non-stick baking spray.
Roll out dough on floured surface until 1/4 inches thick . Cut with desired cookie cutter shape and bake at 375 F for 8-10 minutes. Reroll your scraps until it is ALL used up! Let cookies cool.
Mix all glaze ingredients. Frost cookies and immediately sprinkle with toasted coconut. Let sit on cooling tray for 10-15 minutes to allow glaze to set completely.
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