Best Washboard Cookies Recipes

GRANDMA MABEL'S COCONUT WASHBOARD COOKIES

Steps:

• 1. Mix together well the first 4 ingredients in a large bowl. Set aside.
• 2. In a very large bowl: Use an electric mixer on medium high speed to cream together the next 3 ingredients. Add the eggs and mix well.
• 3. Add the vanilla to the coconut milk. Stir in alternating the flour mixture and the coconut milk mixture. Stir in the coconut.
• 4. Make "logs" of dough in desired shape (round or rectangle). Wrap in wax paper and put in refrigerator for 3 hours.
• 5. preheat oven to 375 degrees
• 6. Using a sharp knife, slice the dough logs across to form 1/4 to 1/2 inch thick cookies. Place each cookie on parchment lined baking sheet about 2 inches apart. Use the tines of a fork that has been dipped in flour to make "lines" in the cookie. When tray is full, bake for 8-10 minutes or until lightly browned. Cool completely on wire racks before storing in an airtight container.
• 7. *** Another method of forming the cookies is pinching off about a Tablespoon of dough, form it into a little log, flatten the log with tines of a fork. **** Another method is to not refrigerate the dough, and use a cookie press. The disk has a long slit that is flat on one side and bumpy on the other side of the slit... the bumpy side points up. *********** depending on the coconut milk you use... you may want to use a bit less or add a bit more flour.

LAVADORES (WASHBOARD COOKIES)

Steps:

• Preheat oven to 350°F.
• Using an electric mixer, cream the butter and 1 C of the sugar, about 1 minute.
• Beat in the eggs, one at a time, blending well after each, until the batter is fluffy and pale yellow, about 2 to 3 minutes.
• Stir in grated lemon peel.
• In a medium bowl, wisk together flour and baking powder.
• Using a wooden spoon, fold the flour into the egg batter.
• Mix well. Gently knead the dough in the bowl for about 5 minutes.
• Place the remaining 1/2 C of sugar in a shallow dish.
• Shape pieces of dough into 1&1/2 inch balls.
• Roll in the sugar and place on parchment-lined or lightly greased cookie sheets, 2 inches apart.
• Flatten gently with tines of a fork to make horizontal lines.
• Bake for 20 minutes or until a light golden color.

WASHBOARD COOKIES

Steps:

• Cream butter, brown sugar, and egg.
• Stir together baking soda and water.
• Add to creamed mixture.
• Add flour and mix well.
• Shape into walnut sized balls.
• Place on greased cookie sheets.
• Flatten with fork.
• Sprinkle with sugar.
• Bake at 325F degrees for 15 minutes.

WASHBOARD COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg, water and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. , Shape into 1-in. balls. Place on greased baking sheets; flatten with a fork that has been dipped in water. Sprinkle with sugar. , Bake 15-20 minutes or until edges begin to brown. Cool on wire racks.

PORTUGUESE WASHBOARD COOKIES (LAVADORES)

Steps:

• Preheat oven to 350°F.
• Mix the butter with 1 cup of the sugar on medium high-speed for 1 minute. Beat in the eggs, one at a time, blending well after each, until the mixture is fluffy and pale yellow, about 3 minutes. Stir in the lemon rind.
• In a medium bowl, whisk together the flour, baking powder & salt to combine. Fold the flour into the butter mixture using a spatula, mixing well. Gently knead the dough in the bowl for about 5 minutes.
• Place the remaining 1/2 cup sugar in a shallow dish. Using a small cookie scoop, shape pieces of dough into balls, then roll in the sugar. Place the cookes on a parchment lined or lightly greased cookie sheet, 2 inches apart. Flatten the cookies gently using the tines of a fork or make the horizontal lines.
• Bake for 18 - 20 minutes, or until a light golden colour. I like to rotate the cookie trays from top to bottom, halfway through the cooking process.
• Cool on the cookie trays for about 10 minutes, then transfer to a cooling rack. Enjoy.

PEANUT BUTTER WASHBOARD COOKIES

Steps:

• 1. Preheat oven to 375^. In a large mixing bowl, cream butter,cream cheese and peanut butter; add sugar and beat until light and fluffy. Add eggs; mix well.
• 2. Combine flour,baking powder,baking soda and salt; add alternately with coconut milk and extract to the creamed mixture; fold in coconut.
• 3. Cover and chill for 2-4 hours. Shape into 1-inch balls. Place 2-inches apart on lightly greased baking sheets; flatter lightly with the bottom of an oiled glass dipped in sugar. Lightly press tines of fork down cookie to form groves with fork. Bake at 375^ for 8-10 minutes or until lightly browned. Cool 1 minute before removing to paper bag or wire rack to cool. These cookies freeze well.

WASHBOARD COOKIES

Steps:

• 1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, water, and vanilla. Combine flour and baking soda; add to creamed mixture and mix well.
• 2. Shape into 1 inch balls. Place on greased baking sheets; flatten with a fork that has been dipped in water. Sprinkle with sugar. Bake at 325* for 12-15 minutes or until edges begin to brown. Remove to wire racks.

WASHBOARD COOKIES

Steps:

• In a mixing bowl, cream butter, brown sugar and egg. Stir together baking soda and water add to creamed mixture. Add vanilla and flour mix well. Shape into walnut-sized balls. Place on greased cookie sheets flatten with a fork that has been dipped in water. Sprinkle with sugar. Bake at 325° for 15-20 minutes or until edges begin to brown. Cool on waxed paper.© Copyright Reiman Publications, 1993-1997

OLD FASHIONED COCONUT WASHBOARD COOKIES

Steps:

• Beat the butter on high for about 30 seconds or until it is creamy.
• Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined.
• Next beat the pure vanilla extract, pure almond extract, and egg until well combined.
• Beat in as much flour as you can with your mixer then stir in the remaining flour and the coconut flakes with a wooden spoon.
• Divide the dough in half and shape into a small rectangle. Wrap the dough with plastic wrap or slid it into a zip-topped bag and seal.
• Chill the dough in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 375 F. degrees.
• On a floured surface using a rolling pin roll out one half of the dough into a little larger than a 10 x 8 rectangle. Trim the edges with a floured knife.
• With a sharp knife cut the rectangle into quarters. Cut each quarter into five 1 x 4 inch sticks.
• Flour both sides of an offset spatula and carefully slide it under one cookie at a time. Transfer each cookie to a large baking sheet that has been lined with parchment paper, leaving 2 inches between each cookie.
• Bake the cookies for 6 to 8 minutes until just golden brown on the edges.
• Remove the baking sheet from the oven and allow cookies to cool for 10 minutes. Again using the spatula carefully move each cookie to a cooling rack. Cool completely before storing in an airtight container.
• Repeat with the remaining piece of dough.
• Decorate cookies with melted chocolate if desired.
• Makes about 48 cookies.