Mincemeat Bars
 
Prep time
Cook time
Total time
 
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.
Recipe type: Dessert | Bar Cookie
Ingredients
Dough:
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 large egg
  • 2 tablespoons unsalted butter, room temperature
  • ¾ cups firmly packed light brown sugar
  • 2 tablespoons light or dark molasses
  • 1 teaspoon grated orange zest
  • ½ teaspoon pure orange extract
  • ½ teaspoon pure vanilla extract
  • 1 cup prepared mincemeat
  • ½ cup golden raisins
  • ½ cup walnuts, coarsely chopped
Topping:
  • 2 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour.
Dough:
  1. In a medium mixing bowl, sift flour, baking soda, salt, cinnamon, cloves, and allspice together. Set aside.
  2. In a large bowl, combine egg, butter, brown sugar, and molasses; use an electric mixer or wooden spoon and beat together until mixture is thick and smooth. Add orange zest, orange extract, and vanilla extract; stir to mix. Add mincemeat, raisins, and walnuts; stir to mix. Add flour mixture; stir until mixed.
  3. Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Topping:
  1. Remove from oven. Using a fine-mesh sieve, dust the tops of the hot bars with confectioner’s sugar. Leave bars in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Adapted from: Bluestein, Barry and Kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased and Floured Oven Temp: 375° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

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Recipe by thebakingpan.com at https://thebakingpan.com/recipes/cookie/mincemeat-bars/