Samoa Sugar Cookies

Directions

In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 30 seconds, set aside. In the bowl of an electric stand mixer whip together 1/2 cup butter, shortening and granulated sugar on medium-high speed until very pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides and bottom of the bowl. Mix in egg, then add egg white and vanilla and blend until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Cover with plastic wrap and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. Scoop dough out and shape into balls . Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth , press and evenly flatten dough to 1/3" thick . Transfer flattened dough to Silpat or parchment paper lined cookie sheets and repeat process with remaining dough. Bake in preheated oven 8 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with caramel frosting and sprinkle with toasted coconut . Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted to cool slightly. Transfer to a piping bag or Ziploc bag, cut tip off corner and drizzle over cookies. Allow chocolate to set then drizzle with remaining caramel sauce. Store in an airtight container.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in caramel sauce and vanilla, then add powdered sugar and whip until fluffy, slowly adding milk 1 tsp at a time to reach desired consistency. *All of the recipes I've posted are to be measured by the scoop and level method unless otherwise noted, just thought I'd make it known I guess.