LIBBY'S COCONUT WASHBOARDS
1 (7 ounce) package sweetened shredded coconut (1 1/3 cups)
2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
Heat oven to 375 degrees F. Cover baking sheet with foil, shiny side up, and coat with vegetable spray. Or use a silicone liner.
Place coconut in bowl of food processor fitted with metal blade. Pulse two or three times to reduce the coconut flakes to short lengths. This makes the dough easier to cut. Set aside.
Sift together flour, baking powder, nutmeg and salt. Cream butter and brown sugar until light and fluffy. Add egg, vanilla and extract. Stir. Add sifted dry ingredients. Blend well. Fold in coconut.
Divide dough in half. Cover with plastic wrap and chill at least 1 hour.
WHEN READY TO BAKE:
Roll or pat one chunk of dough into a rectangle 8 inches by 12 inches by 3/16-inch thick. Cut each piece lengthwise into quarters. Cut these sections into 1-inch pieces.
Press a floured dinner fork onto each piece of dough to form a washboard. Place washboards on baking sheet.
Bake 8 minutes or until golden brown. Cool on baking sheet on a rack. Repeat with rest of dough.
Makes 78 cookies
Source: Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen by Marilynn Brass and Sheila Brass
1 (7 ounce) package sweetened shredded coconut (1 1/3 cups)
2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
Heat oven to 375 degrees F. Cover baking sheet with foil, shiny side up, and coat with vegetable spray. Or use a silicone liner.
Place coconut in bowl of food processor fitted with metal blade. Pulse two or three times to reduce the coconut flakes to short lengths. This makes the dough easier to cut. Set aside.
Sift together flour, baking powder, nutmeg and salt. Cream butter and brown sugar until light and fluffy. Add egg, vanilla and extract. Stir. Add sifted dry ingredients. Blend well. Fold in coconut.
Divide dough in half. Cover with plastic wrap and chill at least 1 hour.
WHEN READY TO BAKE:
Roll or pat one chunk of dough into a rectangle 8 inches by 12 inches by 3/16-inch thick. Cut each piece lengthwise into quarters. Cut these sections into 1-inch pieces.
Press a floured dinner fork onto each piece of dough to form a washboard. Place washboards on baking sheet.
Bake 8 minutes or until golden brown. Cool on baking sheet on a rack. Repeat with rest of dough.
Makes 78 cookies
Source: Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen by Marilynn Brass and Sheila Brass
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Chocolate Cinnamon Snaps (cutout cookies, Great American Recipes card)
- Peanut Butter-Molasses Cookies (Grandma's Molasses) (using chunky peanut butter, peanuts, and chocolate chips)
- Hessie Rae's Chocolate Pecan Tart Cookies
- Peanut Butter and Milk Chocolate Morsel Cookies (Original Nestle Toll House recipe)
- Date and Nut Squares (re: Date Bars from Betty Crocker's 1950 cook book)
- Lemon Buttermilk Bars (using cake mix)
- Applebee's Walnut Blondie with Maple Butter Sauce
- Colonial Spice Squares
- Butterscotch Honey Cereal Crunchies (cookies using corn flakes and Rice Krispies)
- Scalille, Scaledde or Scalicegghi (Italian Fried Spirals)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute