Coconut Washboards Recipes

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.

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.

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.