Washboard Cookies
(from kylerhea’s recipe box)
Makes 36 cookies.
Source: America's Best Lost Recipes
Categories: BAKED GOODS, COOKIES
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 large egg
- 2 Tbs milk
- 8 Tbs (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup sweetened, shredded coconut
Directions
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Whisk the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl. Whisk together the egg and milk in a small bowl. With an electric mixer at medium-high speed, beat the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg mixture and beat until well combined. Reduce the speed to low, add the flour mixture and coconut, and mix until just incorporated.
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Turn the dough out onto a lightly floured surface and, using floured hands, shape it into a 15-inch log. Flatten the top and sides of the log so that it measures 1 inch high and 3 inches wide. Wrap tightly with plastic wrap and refrigerate until firm, about 45 minutes. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month).
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Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator, unwrap, cut into 1/4 inch thick slices, and arrange the slices 1 inch apart on the baking sheets. Dip a dinner fork in flour, then make crosswise indentations in the dough slices. Bake until the cookies are toasty brown, 15-18 minutes, switching and rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.