Holiday Raisin Shortbread Bars Food

SHORTBREAD COOKIE BARS

Steps:

• Add butter to a mixer and cream until fluffy (2-3 minutes.)
• Add Powdered Sugar and mix until combined.
• Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
• Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
• Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.)
• Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
• Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
• Stir the jam to smooth it out and then pour it into the center of the pan. Smooth the jam over the entire cookie crust.
• Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
• Increase the oven temperature to 375 and place the pan back in the oven. Cook the cookie bars for an additional 15 minutes or until the top is a light golden brown.
• Allow the cookies to cool completely before cutting into individual cookie bar pieces.

OLD FASHIONED RAISIN BARS

Steps:

• Preheat the oven to 350 degrees.
• Combine raisins and water in a small saucepan; bring to a boil.
• Remove from heat, add butter; cool to lukewarm.
• Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
• Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
• With an electric mixer, beat until thoroughly blended.
• Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
• Cool.
• To frost:
• In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.

HOLIDAY RAISIN SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees.
• Combine water and raisins in a small saucepan. Bring to a boil and continue to boil for about 5 minutes. Drain and set aside.
• Spray 8 inch square baking dish with 'bakers spray'. (Non-stick spray with flour in it).
• Combine all dry ingredients except for sugar. Set aside.
• With hand-held mixer beat sugar and room temperature butter until creamed. Slowly add, in 3 batches, the dry mixture. Fold in cooled raisins.
• Pat dough into baking dish and bake for about 20 minutes or until sides are golden and toothpick comes out clean.
• Cool and cut into bars. They are very yummy eaten warm.

CHEWY RAISIN WALNUT SHORTBREAD BARS

Steps:

• 1. Heat oven to 350* Lightly grease 8" pan
• 2. Combine flour and sugar. Cut in butter until mixture resembles fine meal. Press into greased pan. Bake 20 min or just until edges lightly golden.
• 3. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20-25 minutes or until top is set. Cool completely, Cut into 16 bars.

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

MARASCHINO CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
• Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.