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Treasure Island Cookies
Fitzgerald Family, West Roxbury, MA
“This recipe is a family favorite. I make them for back to school
every year. My son says it is something that he can only get at home.” Kristin Fitzgerald
INGREDIENTS
Makes about 24 cookies
1 1⁄2 cups graham cracker crumbs
1⁄2 cup all-purpose flour
2 teaspoons baking powder
1 (14-ounce) can condensed milk
1⁄2 cup butter-flavored Crisco 1 1⁄3 cups flaked coconut
2 cups semisweet chocolate chips
PREPARATION
1. Preheat oven to 375°F. Line a cookie sheet with parch- ment paper.
2. In a small bowl, stir together the graham cracker crumbs, flour and baking powder. Set aside.
3. Place the condensed milk and Crisco in a large bowl. Using a handheld mixer fitted with the beater at- tachment, beat on medium speed until smooth. Add the graham cracker mixture and beat well. Stir in the coconut and chocolate chips.
4. Drop the dough by the rounded teaspoonful onto the prepared cookie sheet.
5. Bake until the cookies are lightly browned, 9 to 10 minutes. Transfer the cook- ies to wire racks and let cool completely.
50 – TASTE OF HOME