Raisin Spice Bars
Submitted by bettina on March 05, 2004 at 9:26 am

DESCRIPTION
Raisin Spice Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Here is yet ANOTHER spice bar cookie, again, from "The Art of Making Good Cookies, Plain and Fancy"...Ross/Disney 1963. This is just a GREAT little book, I snatch up copies of it, whenever I run across it, to hand on to friends!

Big note---please keep in mind that when this book was written, the only a/p flour available was bleached, and lower protein, most likely, than what we're used to now...this is true, of course, of many older cookie and cake recipes. You might have to add slightly more liquid, if you're using a slightly higher protein, unbleached flour, to achieve the proper dough or batter mixture, as bleached flour will absorb liquid at a different rate. KA a/p will make up a somewhat "stiffer", chewier, sort of cookie/bar, as will bread flour, so just play with it, until you achieve what texture you really like.

This is listed as a "plain" cookie

1/2 cup sugar
1/4 cup butter or margarine
1 egg
1/2 cup molasses
2 cups sifted a/p flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup milk
1 cup seedless raisins

Cream butter and sugar. Add egg and molasses. Beat well. Sift together dry ingredients and add alternately with milk. Stir in raisins. Bake in greased 9 x 13-inch pan at 350 degrees 25 to 30 minutes. Cut into bars when cool. 4 dozen