Raisin Sheet Brownies

Sherrie Everett

Cook 2 cups raisins in enough water to yield 2 c. raisin juice and set aside.


Prepare:

4 c. flour

2 c. sugar

2 t. cinnamon

1/2 t. salt

2 t. cloves

Set aside.


Drain 2 c. juice from raisins (add hot water, if necessary to measure 2 cups) and add to the following:

In mixing bowl

1 c. shortening

1 t. soda

Add the flour mixture and add raisins. Spread in jelly roll pan. Bake 25 minutes at 375° Glaze.

Glaze:

1 T. melted butter

3 T. milk

Add enough powdered sugar to make a thin paste.

Add 1/2 t. vanilla

dash nutmeg.

Spread over cookies while hot. Print Recipe