Looking for something different?  These rich cookie bars are hard to be beat.  They are filled with raisins, walnuts, cinnamon and nutmeg, and topped with orange frosting.  This recipe is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO. 1975.

2 C. sifted flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 C. raisins
2 C. water
1 egg
1/2 C. vegetable shortening
1 C. sugar
1/2 C. chopped walnuts
Orange frosting – see below

Preheat oven to 350 degrees.  Grease a 13×9x2-inch baking pan.  Sift flour, baking soda, baking powder, and salt onto wax paper.  Boil raisins rapidly in the 2 cups water in an uncovered medium-size saucepan for 10 minutes.  Transfer raisins and their liquid to a large bowl.  Cool to lukewarm.  Stir in egg; then shortening and sugar; then flour mixture; add nuts.  Turn into prepared pan.

Bake in a preheated oven for 25 minutes or until wooden toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.  Frost with orange frosting, cut into squares.

Orange Frosting
2 C. shifted 10X (confectioners’ sugar)
2 Tbsp. orange juice
1 Tbsp. melted butter
Combine all ingredients and mix until smooth and spread able.

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