Find the frosting for these coffee bars in our recipe box.”
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Find the frosting for these coffee bars in our recipe box.”
1 cup brown sugar, packed
1/4 cup nuts, chopped
1 egg
1/2 cup hot Rex Coffee
1 1/2 cups all-purpose flour, sifted
1/2 tsp Clabber Girl Baking Powder
1/2 cup shortening
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup raisins, chopped
In a large mixing bowl, cream shortening; add salt and vanilla. Gradually stir in brown sugar. Add unbeaten egg and mix until light and creamy; add hot coffee. In a separate bowl, sift and measure flour. Sift flour together with Clabber Girl Baking Powder, baking soda and cinnamon. Add chopped raisins and nuts. Pour batter into greased 10x15x1-inch jelly roll pan.
Bake at 350 degrees F for 20 minutes. Set pan on rack to cool While cookie bars are still warm, frost with Thin Coffee Frosting*.
Makes 12 to 15 Frosted Coffee Bars.
1 cup brown sugar, packed
1/4 cup nuts, chopped
1 egg
1/2 cup hot Rex Coffee
1 1/2 cups all-purpose flour, sifted
1/2 tsp Clabber Girl Baking Powder
1/2 cup shortening
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup raisins, chopped
In a large mixing bowl, cream shortening; add salt and vanilla. Gradually stir in brown sugar. Add unbeaten egg and mix until light and creamy; add hot coffee. In a separate bowl, sift and measure flour. Sift flour together with Clabber Girl Baking Powder, baking soda and cinnamon. Add chopped raisins and nuts. Pour batter into greased 10x15x1-inch jelly roll pan.
Bake at 350 degrees F for 20 minutes. Set pan on rack to cool While cookie bars are still warm, frost with Thin Coffee Frosting*.
Makes 12 to 15 Frosted Coffee Bars.