Raisin Cookie Bars

I didn't mean to leave you hanging on cookie week.  It just happened.  Christmas.  Family.  Fun.  I hope you were spending time with your loved ones and not haunting the blog hoping for more cookie recipes.  I promise there are plenty to be had; you just have to be patient.  

I know, that's hard when it comes to cookies.

I've debated what to post first in the new year because at this time of year a lot of people are being healthy-minded and cover their ears when you talk about things like sugar and cookies.  But I personally believe moderation in all things is a wonderful way to enjoy life.  

My sister (I call her Peach--I don't know why; I just have for the past 4-5 years) gave me this really fun new cookbook for Christmas with kid-friendly recipes.  This one is actually a modification from the author's website, weelicious.com.  I can almost never make a new recipe without altering, at least a little, to my family's tastes and preferences. :)  Also, the original recipe uses dried figs, (homemade version of the Fig Newton bar) but I try not to buy special ingredients I don't usually buy.  So raisins it is.  This would work with any dried fruit--just keep it to 1 cup chopped and you're good to go.

I forgot to photograph the first step (sorry).  So boil 2 cups water and add your chopped dried fruit to it.  Let it sit for about 30 minutes.

Drain most of the water, reserving about 1/4 cup.  Put soaked fruit in the blender with 1 T honey and puree. If more liquid is needed to make it (mostly) smooth and spreadable, drizzle in a little of your soaking water, about a tablespoon at a time.

Then we're just making cookies.  Cream the shortening and sugar together.  Add in the egg and vanilla and mix well.

Then mix in the flour.  

Gather the dough into a ball and then form it into a rough rectangle (or two).  Put it (them) on a sheet of parchment paper (or silpat if you're cool and have one of those).

Allow your five-year-old to photograph you rolling the dough out into a rectangle, about 8x12 inches (or two, 4x12").

Cut the rectangle in half and spread half the filling on half of each half, (does that make sense?) keeping about a half inch border.

Now I have a confession to make.  I rolled this out all in one so I would only have to roll out one rectangle.  But when I folded up the first "log" it looked pretty rough.  For the second, I cut the parchment paper and used it to fold the dough on top of itself, like so:

Make sure the edges are together...

This is what happens when you (try to) take the easy way out.  Don't do that.  Just roll it out twice.

To slice the dough, cut the log in half, then cut the half in half, and so on until you have 8 cookies (or so, depending on the size).  

Distribute them on the parchment paper to give them a little space to bake.  Place the parchment on a baking sheet.

Bake at 350 for 12-18 minutes, or until the edges are golden.

Let them cool on the cookie sheet at least 5 minutes before transferring to cooling rack.

Raisin Cookie Bars

adapted from weelicious.com

1 cup raisins (or other dried fruit, chopped)

2 cups boiling water

1 T honey

6 T shortening

1/2 cup sugar

1 egg

1 tsp vanilla

1 1/2 cups flour (I used half AP, half whole wheat)

Soak raisins in water for 30 minutes.  Drain water and reserve 1/4 cup.  In blender or food processor, puree soaked fruit with honey, using reserved soaking liquid to reach desired consistency. (Add 1 T at a time until mixture is smooth and spreadable.)  In medium mixing bowl, cream shortening and sugar.  Add egg and vanilla and beat well.  Mix in flour.  Form dough into ball, then shape into two rectangles and place on parchment paper.  Roll rectangles into two 4x12" rectangles.  Spread half of rectangle with raisin mixture, spreading lengthwise and leaving 1/2" border.  Use parchment paper to gently lift and fold dough, matching edges.  Seal edge.  Slice dough log into 8 or more cookies, starting by slicing log in half and cutting each resulting piece in half to achieve desired cookie size.  Spread cookies on parchment paper and transfer paper to baking sheet.  Bake at 350 for 12 to 18 minutes (or less time if cookies are very small) or until edges are golden brown.  Allow to cool on baking sheet 5 minutes before transferring to cooling rack.