Raisin Filled Cookie Bars
2 c. shortening
2 c. sugar
1 c. brown sugar
4 beaten eggs
2 t. vanilla
5 c. flour
1 t. salt
2 t. soda
Raisin Filling :
2 c. ground raisins
¾ c sugar
1 T. flour
1 c. water
1 t. vanilla
1 t. lemon juice
Thin Powdered Sugar Frosting:
4 T. melted butter
Pinch of salt
½ t. vanilla
Enough powdered sugar to make a thin frosting
Raisin Filled Cookie Bars:
Cream shortening, sugars, eggs and vanilla together, sift flour, salt and soda and mix
together. Roll into 2″ cylinders wrapped with waxed paper or plastic wrap and chill for at
least 2 hours. Divide dough in half and press into a 10 x 15 ” cookie sheet, spread raisin
filling or jam over all and cover with the other half of the dough, rolled to ¼ ” sheet to fit
the pan. Bake for 20-30 min. at 350°. Cool and frost with thin powdered sugar frosting or
white butter cream frosting. Slice to serve.
Individual Raisin Filled Cookies:
Chill dough, roll to ¼” sheet. Cut into 3″ squares with a pizza cutter. Fill each with 1 t.
raisin filling, fold over and seal the edges with a fork. Bake at 350° for 15-20 min. Cool
and frost with thin powdered sugar frosting drizzle.
Raisin Filling:
Combine all ingredients in pot and boil until thickened. Use all if you are making cookie
bars or 1 t. filling per individual cookie.
Thin Powdered Sugar Frosting:
Mix all ingredients in a sandwich size zippered bag, snip one of the corners off the bag and
drizzle over cookie bar or individual cookies.
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