Big Boy Cookies
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, 1 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 2 cups 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 2 tablespoons of 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 inches in diameter and 12 to 14 inches 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-inch thick slices. Place them on the pan, about 2 inches apart. Bake until lightly golden, about 15 to 20 minutes. Remove the baking sheet from the oven and let cookies 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.
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, published by William Morrow