Rhema’s Raisin Bars
Serves
| 40-50 |
Cook time
| 30 minutes |
Allergy
|
Milk
|
Meal type
|
Dessert
|
Misc
|
Child Friendly, Freezable, Pre-preparable
|
Ingredients
- 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
Directions
cookies
|
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.] |
cookie
|
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. |
glaze
|
6.
|
While cookies bake, mix together 1 cup powdered sugar and 2 tablespooons fruit juice or milk, spread over hot cookies for glaze. |
Note
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.