Currant And Raisin Bars
|Sifted flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Lemon extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Dried currants||3⁄4 Cup (12 tbs)|
|Confectioner's sugar/Lemon sugar glaze||2 Tablespoon|
Preheat oven to 350° F.
Sift flour with baking powder and salt and set aside.
Beat eggs until thick and lemon colored, add lemon extract, then gradually add sugar, 1/4 cup at a time, beating well after each addition.
Slowly mix in dry ingredients until just blended.
Stir in raisins and currants.
Spread mixture in a well-greased 13"x9"x2" baking pan and bake 30 minutes until top springs back when lightly touched.
Cool upright in pan on wire rack 10 minutes, cut into 32 bars, and cool completely in pan.
If you like, sift confectioners' sugar over bars before serving or frost with Lemon Sugar Glaze.