 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 36 |
|
It's tradition for my family to get together on Thanksgiving weekend and bake these spice-filled treats. The recipe came from my great-grandmother. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/3 cup packed brown sugar |
2 eggs |
1 cup molasses |
1/4 cup buttermilk |
1/2 teaspoon anise extract |
4-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon each ground allspice, cardamom and cloves |
1/2 cup ground walnuts |
1/2 cup raisins |
1/2 cup pitted dates |
1/2 cup candied lemon peel |
1/3 cup flaked coconut |
1/4 cup candied orange peel |
3 tablespoons candied pineapple |
glaze: |
1/2 cup sugar |
1/4 cup water |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
3. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
4. For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack. Yield: 3 dozen.
|
|