Coconut Washboard Cookies


1/2 cup shortening
1/2 cup margarine, softened
2 cups light brown sugar
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 cups white flour
1 1/2 cups sweetened coconut, shredded


1 tablespoon white sugar


In large bowl, put shortening, margarine, light brown sugar and the eggs. Mix well by hand or with electric mixer. Stir in the water, vanilla extract, baking powder, baking soda and salt with a large spoon. Add the flour one cup at a time, mixing well after each cup. Gently stir in the coconut with a large spoon and combine well. Divide dough in half. Roll each half into a log that is 13 inches long and 3 1/2 inches across. Wrap each log tightly in plastic wrap and put in the fridge for at least 2 hours. When ready to bake, preheat oven to 375 degrees. Slice each log in half and cut each half into 12 equal slices. Place 12 slices on an ungreased cookie sheet and then with your fingertips press each slice into 1 inch across and 4 inches long, so it is in a rectangular shape, like a washboard. With the tines of a fork, first dip lightly in the white sugar and then go across each cookie in rows, left to right until the entire cookie has fork marks. You want to go about halfway into each slice with the tines of the fork, so the marks remain after baking. Bake for 15-18 minutes or until the cookies are starting to turn brown. Remove immediately to a wire rack to finish cooling. Makes 4 dozen.

This recipe comes from Cathy B. at On the Menu Today at Cathy's Kitchen.