Karo Lace Cookies… for holiday giving and eating!

Surely the most festive Christmas cookies ever — and deliciously easy to make with Karo.

These Karo cookies are so lacy and elegant, you can serve them to company, give them as gifts, hang them on the tree. And they’re so crisp and crunchy, the kids will love them, too.

Karo Lace Cookies-dec-1965

Karo Lace Cookies recipe


1 cup sifted flour
1 cup chopped flaked coconut or nuts
1/2 cup Karo Crystal-Clear Syrup (light corn syrup)
1/2 cup firmly-packed brown sugar
1/2 cup margarine
1 tsp vanilla


Mix flour and coconut. Combine Karo, brown sugar and margarine in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; gradually blend in flour mixture, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 3 inched apart. Bake in 350F oven 8 to 10 min. Cool 3 to 4 minutes on wire rack until foil may be easily peeled off. Remove foil; place cookies on rack covered with absorbent paper. Makes about 4 dozen cookies.

Karo Syrup adds appealing new flavor, appetizing new texture to all kinds of food – meats, vegetables, sauces, desserts. When the recipe in your cookbook calls for light or dark corn syrup… always use Karo. The new way to cook is with Karo!

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About this story

Source publication: Woman's Day

Source publication date: December 1965

Filed under: 1960s, Christmas, Dessert recipes, Food & drink

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