Cream butter then gradually add sugar.
Beat egg yolk then blend into butter-sugar mixture.
Sift half of dry ingredients to mixture and gradually add coconut cream.
Add remaining half of dry ingredients.
Mix well to make dough. Knead dough on floured board.
Roll out with rolling pin that has been dusted with flour until dough can be spread thinly.
Cut into pieces with cookie cutter and bake in greased baking sheet.
To make it more authentic get a mold with the imprinted image of Saint Nicholas de Tolentino then press the dough with it.
Brush cookies with milk. Bake at 350°F oven for 10 minutes.