Festive Cookie Bars
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Cold coffee/Water||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Semisweet chocolate pieces||12 Ounce (1 Package, Real)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sun-maid raisins||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Diamond walnuts||1 Cup (16 tbs)|
|Powdered sugar||1 Tablespoon (For Garnish)|
To prepare Bottom Layer:
In large bowl, combine flour, granulated sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
In small bowl, mix coffee and egg yolk to blend; stir into flour mixture to moisten evenly.
Form dough into a roll.
With floured fingertips, press evenly onto bottom of greased 15x 10-inch jelly-roll pan.(Layer will be thin.)
Bake in preheated 350Â°F oven 10 minutes.
Sprinkle chocolate pieces evenly over crust; return to oven 2 minutes to melt chocolate.
Remove from oven; spread evenly with spatula.
Let stand several minutes to set.
To prepare Top Layer:
In large bowl, cream butter, granulated sugar and vanilla.
Beat in eggs and egg white, one at a time, mixing well after each addition.
(Mixture will appear slightly curdled.) Stir in raisins and walnuts.
Spread evenly over chocolate layer.
Return to oven; bake 20 to 25 minutes or until top is browned.
Dust with powdered sugar.
Cool in pan; cut into bars.