Candy cookie - cookie exchange correction

December 09, 1997

Editor's note: Because of a source's error, the directions for this recipe were incomplete in the Wednesday, Dec. 3, edition of The Herald-Mail.

Candy Cookie

- 1 cup oleo, softened - set aside 2 tablespoons

- 1 cup confectioners' sugar

- 1 1/4 cup unsifted flour

- 1/2 cup cocoa

-14 ounces condensed milk

- 2 teaspoons vanilla

- 6 ounces semi-sweet chocolate chips

- 1 cup flaked coconut


Heat oven to 350 degrees. In a large bowl, blend oleo and confectioners' sugar. Add flour and cocoa, blend well and press into a well-greased 13-by-9-inch pan. Bake for 15 minutes.

In a medium saucepan, heat condensed milk and 2 reserved tablespoons of oleo on medium. Stir until slightly thickened. Add vanilla and pour over the baked crust. Return to oven about 10 minutes. Remove and sprinkle chips over contents. Sprinkle coconut over contents. Spread with a spatula. Let cool, and cut into bars. Do not refrigerate. This is a rather rich cookie.

- George H. Daniels


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