Fill grandmother’s cookie jar with homemade delights

G randmother’s cookie jar should never be empty. I think all grandchildren will agree with that, no matter their age. The special cookies in these jars will always hold many good memories.

Of course, these memorable treats should always be homemade.

This provides “bragging power” when children get together and discuss their grandmothers’ wonderful cookies.

They may even share a few of their favorites.

When filling the cookie jar, remember this advice: Don’t mix crisp cookies with soft cookies, or you will end up with a jar full of only soft cookies.

I still like to make cookies from scratch, but the following favorite is made with a convenience product — but it’s still “homemade.”

Prior to 1970, I made all my cookies from scratch, but when Pillsbury featured pie crust mix as one of their products to be used creatively, I started using it in my cookies.

The idea won me a trip to the Bake-Off.

Coconut Crowned Caramel Delights are made with pie crust mix and are similar to one of my favorite Girl Scout cookies.

Pillsbury no longer markets the pie crust mix, so I use Betty Crocker pie crust mix, which usually is found near the flour in the supermarket.

Coconut Crowned Caramel Delights

1 (11 oz.) box pie crust mix (Betty Crocker) 1 cup firmly-packed light brown sugar ½ teaspoon baking soda 2 large eggs 8 oz. German sweet chocolate (or you can use chocolate coating bars) 1 (14 oz.) bag Kraft caramels 2 tablespoons water 1 ½ to 2 cups toasted coconut

Preheat oven to 375 F. Combine pie crust mix, brown sugar and baking soda in bowl of food processor.

Pulse 2 or 3 times just to mix. Add eggs and process until mixture begins to form a ball. Drop by heaping teaspoonsful onto ungreased cookie sheet, spacing cookies about 2 inches apart.

Bake for about 10 minutes or until lightly browned. Remove from cookie sheet onto rack to cool. Melt the chocolate and when cookies are completely cooled, brush a thin layer of chocolate on bottom of each one. Place on rack with chocolate side up until cooled. Combine the unwrapped caramels and water in microwavable bowl.

Microwave 1 minute and stir. Then microwave for 15 seconds and stir. Continue until caramels are melted. Turn each cookie over (chocolate on bottom). Spread caramel over tops of cookies and then press into toasted coconut. Allow caramel mixture to firm up before serving.