Macy's gingerbread cookies

Ingredients:

• 3 1/4 cup flour
• 1 tbsp cinnamon
• 1 tbsp ginger
• 3/4 tsp baking soda
• 3/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup room temp unsalted butter
• 1/2 cup brown sugar (packed!)
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 1/2 tsp vanilla extract

Directions:

1. Whisk flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg in a big bowl.
2. Beat together butter and sugar in separate bowl (abt. 2 mins w/ electric mixer); add in egg, molasses, & vanilla and beat until combined
3. Add flour mixture slowly & beat on low until combined
4. Divide dough into two equal portions and form them into balls.
5. flatten the balls until they are 1 in. thick in a disk shape.
6. Wrap in plastic, and chill for two hours/ the whole night.
7. Preheat oven to 350 degrees & line baking sheet w parchment paper for cutting out cookies
8. Roll dough abt 1/2 in thick on board w flour and cut.
9. Bake for 8-10 minutes and let cool.
10. Decorate w/ icing, sprinkles, etc :-)

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
2. Bring to a boil over low heat, stirring continuously.
3. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract.
4. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping and with remaining 1/4 cup of coconut.