*Washboard Cookies*
Makes about 3 dozen

This is a good old fashioned refrigerator cookie.  You make the dough ahead, shape it into a roll and then chill for several hours, wrapped tightly.  When you are ready to bake them, you simply cut them into slices, lay them on your baking pan, press a fork into them (to give them that great washboard look) and then bake.  In no time at all you are rewarded with a scrummy cookie, crisp and full of buttery brown sugar flavour, not to mention coconut!

2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp freshly ground nutmeg
1 large egg
2 TBS milk
8 TBS sweet butter, softened
1 cup of soft light brown sugar, packed
1 cup of sweetened flaked coconut (if your coconut has long strands, chop it up a bit to get rid of them)

Place the flour, baking powder, baking soda, salt and nutmeg in a bowl.  Whisk together with a whisk to combine.  In another bowl cream the brown sugar and the butter together until light and fluffy.  Beat the egg and milk together in a small bowl.  Beat the egg mixture into the butter mixture, then beat in the dry ingredients, just until well combined.  Stir in the coconut.

Lay a sheet of plastic wrap or waxed paper out on your counter top.  Place the dough onto it, shaping it into a 15 inch long log.  Flatten the top and sides of the log so that it is approximately 3 inches wide and 1 inch high.  Wrap tightly and place in the refrigerator to chill for several hours.

When you are ready to bake them, pre-heat the oven to 180*C/350*F.  Line several baking sheets with parchment paper.  Set aside.

Remove your dough from the fridge.  Using a very sharp knife, cut the dough crosswise into slices that are 1/4 inch thick.  Place them on the prepared baking sheets some two inches apart from each other.  Using a fork that has been dipped into flour, press ridges into the tops of the cookies, re-dipping it into the flour as necessary.  Rrepeat until all are done.  If you have some dough left, rewrap and place it back into the fridge until you are ready to slice and bake.

Bake in the heated oven for 13 to 15 minutes, or until nicely browned, turning the bakign sheets around halfway through the baking process.  Remove from the oven and leave on the sheets to cool for 10 minutes before removing them to finish cooling on a wire rack.  Repeat with the remaining dough.  Store in a tightly covered container.  Delicious!