Name: Washboards
Total time: 2 h 20 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon table salt; 1/4 teaspoon nutmeg; 1 large egg; 2 tablespoons milk; 8 tablespoons unsalted butter (1-stick), softened but still cool; 1 cup packed (7 ounces/198 grams) light brown sugar; 1 cup (3 ounces/85 grams) sweetened shredded coconut

Why This Recipe Works

Crisp, rich with coconut, and only mildly sweet, Washboards are classic tea cookies that we deemed worthy of reintroducing to the cookie jar. For the crispest, lightest texture, we creamed together the butter and the sugar, then added the egg and vanilla before beating in the dry ingredients. We used light brown sugar, instead of the white sugar in the classic recipes, to lend the cookie a rich, toasted flavor that intensifies the coconut flavor. Minimizing the amount of butter and eggs kept the cookie’s texture light and crisp. Sweetened shredded coconut gave our Washboards the richest flavor. To create the “washboard" ridges that stripe the top of each cookie, we used a fork with lightly floured tines to imprint the pattern on the dough.

Before You Begin

The dough can be made ahead of time. Simply shape the dough into the rectangular log, wrap the log in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, defrost dough on counter for 20 minutes before slicing.

Instructions

Whisk together flour, baking powder, baking soda, salt, and nutmeg in medium bowl. Whisk together egg and milk in small bowl. Place butter and brown sugar in large bowl and beat with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg mixture and beat on medium-high, scraping down sides of bowl, until well combined, about 30 seconds. Add flour mixture and coconut, and mix on low speed until just incorporated, 15 to 30 seconds.

Turn dough out onto lightly floured surface and, using floured hands, shape into 15-inch log (see photo 1, above right). Flatten top and sides of log so that it measures 1 inch high and 3 inches wide (photo 2). Wrap tightly with plastic wrap and refrigerate until firm, about 45 minutes.

Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove chilled dough from refrigerator, unwrap, cut into 1/4-inch-thick slices (photo 3), and arrange slices 1 inch apart on baking sheets. Dip dinner fork in flour, then make crosswise indentations in dough slices (photo 4). Bake until cookies are toasty brown, 15 to 18 minutes, rotating baking sheets halfway through baking time. Cool cookies on baking sheets for 10 minutes, then transfer to racks to cool to room temperature. Serve.