12 Days of Christmas Cookies - Days 7 and 8

Goin' old school. . .

Magic Cookie Bars
Makes 24 bars

1½ cups graham cracker crumbs
½ cup butter, melted
1 can (14 oz) sweetened condensed milk
12 oz package semi-sweet chocolate chips
1⅓ cups flaked coconut
1 cup chopped nuts

1. Preheat over to 350 degrees. Spray 13x9-inch pan with nonstick cooking spray.
2. Combine graham cracker crumbs and butter in a small bowl. Press into bottom of prepared pan.
3. Pour sweetened condensed milk evenly over crumb mixture. 
4. Layer evenly with chocolate chips, coconut and nuts.
5. Bake for 25-30 minutes until lightly brown.
6. Loosen from sides of pan while still warm, cool on a wire rack. Cut into bars or diamonds.

A newbie, too. . .

Drop-and-Bake Lace Cookies
Makes 36 cookies

4 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons heavy cream
⅓ cup very finely chopped pecans
¼ cup all-purpose flour, spooned and leveled
¼ teaspoon kosher salt

1. Preheat oven to 350 degrees. In a small saucepan, combine butter, sugars and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour and salt.
2. Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can't be scooped, rewarm it slightly.
3. Bake, rotating the sheets halfway through, until golden brown, 8-10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.

Phew! I'm finally caught up.