Prep 15 mins
Cook 30 mins
Lunchboxes aren't just for kids anymore. They also belong to hard-working people who like to "brown bag" their midday meal (or supper, in the case of late shift workers). These cookie bars don't need to be limited to the lunchbox. They're perfect with a glass of icy cold milk. From an old newspaper clipping.
- 1 (17 ounce) can fruit cocktail, well drained (reserve 2 tablespoons syrup for glaze)
- 1⁄2 cup butter (not spread or tub product) or 1⁄2 cup margarine, softened (not spread or tub product)
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon lemon extract (optional)
- 1⁄2 teaspoon clove
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup raisins or 1⁄2 cup dates, chopped
- 1 cup confectioners' sugar
- syrup from fruit
- 1⁄2 teaspoon grated lemon rind
- 1 tablespoon lemon juice (fresh is best)
- Preheat oven to 375F and lightly grease a 13 x 9" pan.
- Sift dry ingredients together.
- Cream butter, sugar, vanilla, lemon extract and cloves; beat in eggs and sifted mixture.
- Fold in fruit cocktail and raisins.
- Turn into pan and bake for 25 to 30 minutes.
- Mix glaze ingredients together and brush on; cool and cut into bars.
- Store in pan tightly covered with aluminum foil.