Grandma Leona's Raisin Bars
I had completely forgotten about these cookies until I was looking for a totally different recipe this last week and ran across this gem! These are my Grandma Leona’s cookie bars. Grandma Leona died before I was born, but I have been told by many that she and I were kindred spirits. She was crafty, a cook, made things overly fancy for no reason - so clearly she was great.
There are a handful of things that have come down from her that are clear memories of my childhood; gaudy Christmas ornaments and these cookie bars are the top two.
My mom used to make these regularly when fall began and they still make me feel all the cozy fall feels. They are quirky to make, because they begin with cooking down the raisins. My mom always made them in the pan the raisins cooked in because that’s how Leona made them. I put them in a stand mixer because I’m lazier than both of them.
The key is to make sure the raisin mixture is hot when you use it so the shortening melts. I still use shortening because we are mostly dairy free around here - so that’s easy. If shortening is not your thing, they cook equally as well with butter!
Let me know what you think. Did your grandma have cookie bars that she made?
Grandma Leona’s Raisin Bars
makes 2 dozen bars
1 cup raisins
1 cup water
1/4 cup shortening
1 cup sugar
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
STEP 1
Preheat oven to 350 degrees. In a small sauce pan, cook together the raisins and water over low heat until the water is half evaporated.
STEP 2
When raisins are still warm, pour them into the bowl of a stand mixer and immediately add the shortening - you need it to melt down.
STEP 3
Whisk in eggs and sugar and beat until completely combined.
STEP 4
Add all dry ingredients - I usually mix them in a small bowl first, but you don’t have to. Stir until the dry ingredients are incorporated. It takes a minute so be patient. But don’t over mix!
STEP 5
Pour the batter into a greased 9x12 pan. The batter won’t look like it’s enough, but spread a thin layer and have faith. It will fill the pan! Bake at 350 for 20 minutes until golden brown on top.
