Christmas cookies: Raisin Bars

Rhema’s Raisin Bars

Rhema’s Raisin Bars

Serves 40-50
Cook time 30 minutes
Allergy Milk
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable


  • 1 cup raisins
  • 1 cup water
  • 1 stick butter ((1/4 pound))
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg or mace
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons milk or fruit juice


1. Put raisins and water in pan and bring to a boil. Cook for 3-4 minutes. Add 1 stick [1/4 pound] butter until melted. [Note: I put raisins and water in microwave in a glass cup for one minute on high, then added butter, sliced into pieces and cooked one more minute.]
2. When butter is melted, let mixture cool. and then add 1 tsp [baking] soda.
3. Sift together dry ingredients [ except powedered sugar.]
4. Pour cooled raisin mixture over flour mixture and add 1 tsp. vanilla and stir well.
5. Pour into large flat pan (greased) 12 x 15. smooth out even and bake at 325 degrees for 25 to 30 minutes.
6. While cookies bake, mix together 1 cup powdered sugar and 2 tablespooons fruit juice or milk, spread over hot cookies for glaze.


The instructions "smooth out even" was not as easy as it sounds. I was wondering if Aunt Rhema was mistaken about the size of pan and I should have used a 9 x 12. While you could use the smaller size pan for a thicker cookie, these cookies raise enough to make a respectable bar. However, it is challenging to get the dough spread over the pan. I wet the back of a large spoon I was using a few times as I was spreading and that worked well.

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