Catholic Recipe: Coffee Cookie Bars with Caramel Icing
INGREDIENTS
- 1 cup brown sugar, firmly packed
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups sifted flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hot, strong coffee
- 1/2 cup raisins
- 1/2 cup chopped nuts
Caramel Icing (recipe follows)
- 3 Tablespoons brown sugar (firmly packed)
- 3 Tablespoons butter
- 1 Tablespoon half and half or cream
- 1 cup sifted confectioner's sugar
Details
Yield: 4 dozen bars
Prep Time: 20 minutes prep, 25 minutes to bake
Difficulty: ★★☆☆
Cost: ★★★☆
For Ages: 11+
Origin:
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A hearty cookie, moist and tasty – a fine coffee accompaniment. Delicious with morning coffee and after-dinner coffee.
Coffee and Caramel is a perfect combination for tying in Carmelite feasts, with the brown scapular and a play on words with "caramel" and Carmel. Try this for Our Lady of Mount Carmel's feast on July 16.
DIRECTIONS
Cream sugar and butter until light and fluffy. Beat in egg and vanilla.
Sift together flour, cinnamon, baking powder, baking soda, and salt, and add alternately with hot coffee to creamed mixture. Stir in raisins and nuts.
Spread dough in greased 13 × 9 × 2” pan. Bake in moderate oven (350° F) 25 minutes. While hot, spread with Caramel Icing. Set pan on rack to cool, then cut in 2×1” bars. Makes about 4 dozen.
Caramel Icing: Combine 3 Tablespoons brown sugar, firmly packed, 3 Tablespoons butter and 1 Tablespoon dairy half-and-half, light cream or milk in 1-quart saucepan. Bring to a boil. Remove from heat and gradually add 1 cup sifted confectioners’ sugar, beating constantly, until lumps of sugar disappear. Makes enough to ice cookies baked in a 13×9×2” pan.
Recipe Source: Farm Journal's Homemade Cookies by Nell B. Nichols, Editor, Doubleday, 1971
