Bottom Layer:
1¼ cups flour
1 tsp. sugar
1 tsp. baking powder
Dash Salt
2/3 cup margarine
2 tbsp. cold coffee or water
1 egg yolk
1 12oz. pkg Hershey’s® Real Semisweet Chocolate Chips
Top Layer:
½ cup margarine, softened
1 cup sugar
1 tbsp. vanilla
2 eggs plus 1 egg white
1 cup Sun-Maid® Raisins
1 cup Diamond ® Walnuts
Powdered sugar for garnish
To prepare bottom layer: In large bowl, combine flour sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs.
In small bow, mix coffee and egg yolk to blend; stir into flour mixture to moisten evenly. Form dough into a roll. With floured fingertips; press
evenly into bottom of greased 15 x 10 jellyroll pan. (Layer will be thin).
Bake at 350° for 10 minutes.
Sprinkle chocolate chips evenly over crust; return to oven 2 minutes to melt chocolate. Remove from oven; spread evenly with spatula. Allow to stand several minutes to set.
To prepare top layer: In large bowl, cream margarine, sugar and vanilla. Beat in eggs and egg white, one at a time, mixing well after each addition.
(Mixture will appear slightly curdled.) Stir in raisins and walnuts.
Spread evenly over chocolate layer. Return to oven; bake 20 to 25 minutes
or until top is browned. Dust with powdered sugar. Cool in pan; cut into
3½ to 4 dozen bars.
Cookies can be frozen for later use.
No comments:
Post a Comment