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Coffee Squares

  Corn free margarine/Corn-free vegetable shortening 1⁄2 Cup (8 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Unbleached flour 2⁄3 Cup (10.67 tbs)
  Soda 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Baking powder 1 Teaspoon (Regular Variety)
  Salt 1⁄2 Teaspoon
  Instant coffee 1 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
  Sunflower seeds 1⁄2 Cup (8 tbs)
For glaze
  Confectioners sugar 1 1⁄3 Cup (21.33 tbs), sifted
  Instant coffee 1⁄2 Teaspoon
  Hot water 4 Teaspoon
  Honey 4 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)

Cream together shortening, honey, and vanilla.
Mix together dry ingredients.
Stir into shortening mixture until well blended.
Stir in raisins and seeds.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350° 15-20 minutes, or until a toothpick inserted in center comes out clean.
Cool 5 minutes, and, if you wish, spread with glaze.
To make a glaze, combine all ingredients except nuts.
Stir until smooth.
Stir in nuts, if desired.
Finish cooling and cut into squares.

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