Title: Big Boy Cookies
Categories: Dessert Cookie
Yield: 1 Batch

3/4	lb.	butter, room temperature
	1	cup plus 2 Tbs sugar
	6	lg. egg yolks
	1	tsp pure vanilla extract
	2	cup plus 2 Tbs all-purpose
:		- flour
	1	cup ground pecans
:	1/2	cup flaked coconut
:	Pn	. nutmeg
:	3/4	tsp salt

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, coconut, nutmeg and salt in a mixing bowl. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down in the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 in in diameter and 12 to 14 in long. Refrigerate for 8 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2 in. thick slices. Place them on the pan, about 2 in apart. Bake until lightly golden, about 15 to 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used.

Yield: 2 1/2 dozen

Recipe is adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, published by William Morrow.

SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EMIB15 EMERIL'S BAKERY

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