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grandma mabel's coconut washboard cookies

(2 ratings)
colleenlucky7 avatar
Recipe by
Colleen Sowa
@colleenlucky7
La Crosse, WI

An old recipe that has been modernized. Recipe is from when I was a little girl working in the kitchen beside my wonderful, loving grandmother Mabel Kennedy Sullivan. She said this was a favorite cookie of her beloved husband Frank B. Sullivan (who was a deep sea diver). Grandma showed me a real washboard and explained that is what the cookie represented. She said that these cookies were a reminder to always work hard... and sweet rewards will come... *** These are not my photos, most of them are from my friend Peggi Anne Tebben cookiequeen! Thank you Peggi! Play With Your Food! XO

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(2 ratings)
yield 8 to 12 dozen cookies (depending on size you make them)
prep time 3 Hr 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For grandma mabel's coconut washboard cookies

  • 4-1/2 to 5 c
    all purpose flour (may use a bit more or less depending on humidity)
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 3/4 c
    butter
  • 1/2 c
    shortening, butter flavor
  • 2 c
    brown sugar, firmly packed
  • 3 lg
    eggs
  • 1 tsp
    vanilla
  • 1/3 c
    coconut milk, unsweetened
  • 1 c
    sweetened flaked coconut

How To Make grandma mabel's coconut washboard cookies

  • 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.
  • Well, once again, my picture gets cut off short on here, but... this is how I formed the logs to cut. This is a small bread pan, lined with wax paper.
    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
  • This is how I sliced it after I refrigerated it.
    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.
  • I wanted to keep with the look I remember eating as a child, so I went with the rectangular ones.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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