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- Chewy fruity bar cookies
Serves/Makes:4 dozen or more
- 1 tbsp (15 ml) soft butter
- 1-1/2 cups (350 ml) brown sugar, packed
- 2 eggs
- 2 tbsp (30 ml) molasses
- 2 cups (475 ml) flour
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) baking soda
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) ground cloves
- 1/4 tsp (1 ml) nutmeg
- 3 tbsp (45 ml) hot water
- 1 9 oz (252 grm). box mincemeat
- 1/3 cup (80 ml) chopped nuts
- 1/4 cup (60 ml) raisins
- 3 cups (700 ml) powdered sugar
- 1/3 cup (80 ml) hot milk (approximate)
- 1 tsp (5 ml) vanilla
- dash salt
- chopped nuts for topping, optional
- In large bowl, mix butter, brown sugar, eggs and molasses.
- Sift or whisk together the flour, salt, baking soda and spices.
- Add dry ingredients and water to bowl; mix until smooth.
- Break up mincement with a fork; mix into bowl along with nuts and raisins.
- Spread dough in greased 9 inch x 13 inch pan (or for thinner cookies a 10 inch x 15 inch jellyroll pan).
- Bake at 400 degress 12 to 15 minutes.
- Put pan on cake rack to start cooling.
- Make frosting by mixing powdered sugar, hot milk, vanilla and salt to thin frosting consistency.
- While cookie are still warm, spread with frosting.
- Sprinkle with chopped nuts.
- Cool and cut in 2" diamonds.
- In spite of the many ingredients, these cookies are quick to make. They keep well. Nice at Christmas time.
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