Claudia Campbell’s Jewish Cookies

Crust

1 cup Shortening (Crisco)

3 tbsp Powdered Cocoa

1 ¼ cups Sugar

3 Eggs

1 cup Flour

1 cup Chopped Pecans

1 dash Salt

Coconut Filling

14 oz Can Sweetened Condensed Milk

2 cups Coconut Flakes

Chocolate Glaze

1 ½ cups Powdered Sugar

4 tbsp Cocoa Powder

2 tbsp Milk

2 tsp Vanilla

Cream together shortening, cocoa powder, sugar, eggs, flour and salt. Add nuts and beat well. Pour on a greased baking sheet (13 by 10 or 15 by 10) and spread evenly. Bake 20 minutes at 350 degrees F. While it's baking mix coconut with the Sweetened Condensed Milk. Spread this mixture on top of the warm chocolate crust. Return to over and bake 15 minutes or until topping is browned. Make the chocolate glaze by whisking together powdered sugar, cocoa powder, milk and vanilla. Drizzle glaze on top of the cookie bar.

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Claudia Campbell’s Jewish Cookies