From Cook's Country
Crisp, rich with coconut, and only mildly sweet, Washboards are classic tea cookies that we deemed worthy of reintroducing to the cookie jar. For the crispest, lightest texture, we creamed together the butter and the sugar, then added the egg and vanilla before beating in the dry ingredients. We used light brown sugar, instead of the white sugar in the classic recipes, to lend the cookie a rich, toasted flavor that intensifies the coconut flavor. Minimizing the amount of butter and eggs kept the cookie’s texture light and crisp. Sweetened shredded coconut gave our Washboards the richest flavor. To create the “washboard" ridges that stripe the top of each cookie, we used a fork with lightly floured tines to imprint the pattern on the dough.
Makes 3 dozen cookies
The dough can be made ahead of time. Simply shape the dough into the rectangular log, wrap the log in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, defrost dough on counter for 20 minutes before slicing.
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