It's a Coconut Day
These "washboard" shaped cookies are crisp, thin, sweet and the recipe makes a simple yet satisfying coconut cookie. Recipes like this one have been around for generations. They are called washboard cookies since each one looks like an old-fashioned washboard. Pressing a fork into the top creates the texture ... one that is just perfect with a cup of tea or coffee. And best of all, they're dunkable, too!
Rich with coconut, cookies jars everywhere are screaming for these chrisp cookies. Mildly sweet, they are a classic tea cookie that everyone will enjoy, especially during the winter months when the taste of summer is so refreshing.
Old Fashion Coconut Washboards with Orange GlazeMakes about 9 dozen
1/2 cup unsalted butter, softened
1/2 cup shortening
2 cups packed brown sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch of cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup sweetened, shredded coconut
1/4 cup orange juice
1 tablespoon orange zest
2 1/2 to 3 cup powdered sugar
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside. In another bowl, mix the milk and eggs together and set aside.
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy on medium-high speed, about 2-3 minutes. Beat in the egg mixture along with the extracts until well combined. Reduce speed to low and slowly add the flour mixture mixing until just incorporated. Fold in coconut. Cover and refrigerate for 2 to 4 hours.
Place dough onto the middle of a sheet of plastic wrap (easy clean-up) and shape into 2-inch round logs. Press down to form a rough oblong or rectangle roll. Slice into even slices (about 1/4-inch thick)and place 2 inches apart on greased baking sheets. Cookies should be shaped into 2 1/2 x 1-inch rectangles. Press lengthwise with a floured fork to create the washboard design. Bake cookies at 400°F for 8 to 10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack; cool completely.
In medium bowl combine orange juice and zest. Add powdered sugar until thick and smooth. Add into a plastic baggie, snip off one corner making a 1/8 inch opening and decorate each cookie with stripes.