Who doesn’t enjoy a gift of homemade cookies? These old fashioned washboard cookies pack a big coconut and brown sugar crunch. Thin, sweet and crisp, these cookies are prefect with your afternoon cup of tea.
2 Cups of flour
½ tsp. Baking powder
¼ tsp. Baking soda
¼ tsp. Salt
¼ tsp. Ground nutmeg
1 large egg
2 Tbsp. milk
8 Tbsp. butter (one stick)
1 cup brown sugar
1 cup sweetened shredded coconut
Whisk the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a small bowl whisk together the egg and the milk. With your mixer, beat the butter and brown sugar until light and fluffy. Add the egg mixture and beat until well combined. Reduce the speed of the mixer and add the flour mixture and coconut and mix until just combined.
Turn the dough onto a lightly floured surface and using your well-floured hands shape the dough into a 15 inch log. Flatten the top of the log so that it measures 1 inch high and 3 inches wide. Wrap tightly with plastic wrap and chill until firm, at least 45 minutes or for up to two days.
Adjust your oven racks to the upper middle and lower middle position and preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator, unwrap, and cut ¼ inch slices and arrange the slices 1 inch apart on the baking sheet.
Dip a fork in flour, and then make crosswise indentations in the dough slices.
Bake until the cookies are toasty brown, 15-18 minutes, switching and rotating the cookie sheets halfway through baking. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.For your next gift basket give a container of these cookies, a mug and some tea, a perfect gift for the tea lover in your family.