Coconut Washboards Food

COCONUT WASHBOARDS

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours. , Shape into 1-in. balls. Place 2 in. apart on greased baking, sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack to cool completely.

COCONUT WASHBOARDS

Steps:

• In a mixing bowl, cream the butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the cream mixture. Fold in coconut. Cover and refrigerate for 2-4 hours.
• Shape into 1 inch balls. Place 2 inches apart in greased baking sheets; flatten with fingers into 2 1/2 x 1 inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack.

COCONUT WASHBOARDS

Steps:

• Mix flour with baking powder, spices and salt and set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add the egg and both extracts. Beat well. Add the flour mixture, blending well. Stir in the coconut.
• Divide dough into two equal parts. Pat each half into a rectangle measuring about 10 x 9 inches. Chill if necessary to facilitate handling.
• Cut each rectangle into four strips lengthwise, then cut each strip into ten pieces. Place each piece 2 inches apart on ungreased cookie sheets. Use a floured fork to gently press ridges into the cookies.
• Bake for 8-10 minutes or until golden in a preheated 375 degrees F (190 degrees C) oven.

"COCONUT WASHBOARDS" BY FREDA

Steps:

• preheat oven 375 adjust oven racks into 3rds.
• Sift together 1st 4 ingredients, set aside.
• Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
• On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
• cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
• tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
• Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
• flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
• Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
• Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
• Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.