Raisin-date-almond bar-ettes
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter or margarine not spread; at room temp. |
| ¼ | cup | Granulated sugar |
| ¼ | cup | Firmly packed brown sugar |
| ⅔ | cup | Fresh lemon juice |
| ¾ | cup | Granulated sugar |
| ¾ | cup | Firmly packed brown sugar |
| ⅓ | cup | Almond paste (not marzipan); cut in small pieces |
| 1 | cup | Chopped dates |
| 1 | cup | Raisins |
| ¼ | cup | Almond paste |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| 4 | larges | Eggs; slightly beaten |
| 1½ | teaspoon | Vanilla extract |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1½ | cup | Coarsely chopped blanched almonds |
Directions
CRUST
FILLING
1. Heat oven to 375F. Line a 13x9-inch baking pan with foil, letting ends extend 1 inch above pan. Coat with nonstick cooking spray.
2. CRUST: With rubber spatula mash butter, sugars, almond paste and vanilla in a medium-size bowl until blended and smooth. Gradually stir in flour until blended. Scrape into lined pan and with floured fingers pat evenly over bottom. Bake 15 minutes or until golden.
Cool in pan on wire rack. Leave oven on.
3. FILLING: While crust bakes and cools, mix lemon juice, both sugars, the almond paste, dates and raisins in a medium-size saucepan. Stir constantly over medium heat until almond paste dissolves and mixture simmers. Remove from heat. Let cool at least 10 minutes before stirring in beaten eggs, vanilla, flour, baking powder and chopped almonds. Pour over cooled crust.
4. Bake just until filling sets, 15 to 18 minutes. Cool in pan on a wire rack. Holding foil by edges, lift to cutting board. Cut cookies in 2x1½-inch bars.
Per bar: 206 cal, f3 g pro, 38 g car, 10 g fat, 37 mg chol with butter, 23 mg chol with margarine, 25 mg sod.
from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94