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 teaspoon 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 a foil-covered cooky sheet by scant teaspoonfuls, 3 inches apart. Bake in 350-degree oven 8 to 10 minutes. Cool 3 to 4 minutes, on a wire rack until foil may be easily peeled off. Remove foil; place cookies on a rack covered with absorbent paper. Makes about 4 dozen.
This recipe is from a 1960's magazine based on information on the opposite side of the advertisement.
The manufacturers of Karo state:
"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. Kare 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 syrup ... always use Karo."