Spice and Coconut Cookies

Step 1: In a small saucepan combine coconut milk and mulling spice.

Step 2: Bring just to boiling; reduce heat to low.

Step 3: Simmer, covered, over low heat for 5 minutes. Strain mixture through a fine-mesh sieve; discard mulling spice.

Step 4: Remove 2 tablespoons of the spiced coconut milk; cover and chill to use in frosting.

Step 5: Add dates to the remaining spiced coconut milk. Cover; set aside.

Step 6: For cookie dough, in a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.

Step 7: Add granulated sugar, cream of tartar, baking soda, and salt; beat until combined, scraping bowl occasionally.

Step 8: Beat in eggs until combined.

Step 9: Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the coconut milk-date mixture.

Step 10: Cover; chill for 2 to 4 hours or until dough is easy to handle.

Step 11: Preheat oven to 375 degrees F.

Step 12: Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Step 13: Bake for 8 to 10 minutes or until lightly browned.

Step 14: Transfer to wire racks; cool.

Step 15: For frosting, in a small bowl stir together powdered sugar and the reserved spiced coconut milk. Add enough milk (1 to 2 teaspoons) to make a frosting of drizzling consistency. Drizzle cookies with frosting. Sprinkle with coconut.