“Cookies and Carols” has been a Ford tradition since 1989 when we served in Sudan, where there were no public Christmas celebrations and sugar and flour were in short supply. We gathered a few people, baked a half dozen types of cookies with our ration supply and had 40 people crammed in our small apartment.
This tradition of ours has been adapted as we have changed locations. There’s always something new and different every year, and the number of cookies has grown. But, at its heart, the tradition is always about sharing the love of Christ with others.
What happens to all of those leftover cookies? We use them to share the love of Christ with our Muslim neighbors, people in need, or those on the street.
This recipe is for one of our favorite treats to make for our Cookies and Carols event.
- 1 ¾ cups flour
- ¾ cup butter
- ⅓ cup sugar
- ¼ tsp. salt
- 1 can sweetened condensed milk (14 oz.)
- ⅓ cup sugar
- 1 cup butter
- 4 Tbsp. Karo syrup (2 Tbsp. dark and 2 Tbsp. light)
- 8 oz. milk chocolate bar
- 2 Tbsp. butter
- Mix crust ingredients together with a pastry blender. Press into a buttered 9”x13” pan. Bake at 375°F for 18-23 minutes, until light golden. Cool completely.
- Put the filling ingredients in a large microwave safe bowl. Microwave on 50% for 4 minutes, stirring every 2 minutes. Mix well and microwave on 30% for 12-18 minutes, stirring every 2 minutes, until very thick and carmel-colored. Pour over the cooled crust and chill.
- In a small pan, over low heat, melt the chocolate bar with 2 Tbsp. butter, stirring until completely melted. Spread over cooled filling. Refrigerate until chocolate is set but not hard, and then cut into bars.