Mincemeat Bars

This wonderful recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. Recipe adapted from The Complete Cookie by Barry Bluestein and Kevin Morrissey.

Carol says, "A blanket of snowy white sugar covers these sweet, delicious bars. The mincemeat, molasses, raisins, and brown sugar flavors, enhanced by the orange and vanilla extracts combine to give a wonderful rich taste. Perfect for your fall and winter dessert table."

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Mincemeat Bars

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 large < egg
2 tablespoons unsalted butter, room temperature
3/4 cups firmly-packed light brown sugar
2 tablespoons light or dark molasses
1 teaspoon grated orange zest
1/2 teaspoon pure orange extract
1/2 teaspoon pure vanilla extract
1 cup prepared mincemeat
1/2 cup golden raisins
1/2 cup walnuts, coarsely chopped
2 tablespoons confectioners (powdered) sugar (for topping)

Preheat oven to 375 degrees F. Lightly grease and flour a 13- x 9-inch baking pan.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and allspice together; set aside.

In a large bowl, combine egg, butter, brown sugar, and molasses; beat together until mixture is thick and smooth. Add orange zest, orange extract, and vanilla extract; stir to mix. Add mincemeat, raisins and nuts; stir to mix. Add flour mixture; stir until mixed.

Spread the batter evenly in the baking pan. Bake approximately 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.

Using a fine-mesh sieve, dust the top of the hot cookie with confectioners sugar. Leave cookie in pan to cool; place baking pan on wire rack to cool. When cool, cut into 2-inch squares.

Makes about 2 dozen bars