Here is a recipe I have used for many, many years. Got it off the back of a sugar bag in the mid-1960s. My kids and I love it. So darned good and so very tasty.

Saucepan Raisin Spice
Bars

I have used this recipe since the mid-1960s. Most of us love it, but hubby does not.

1/2 cup seedless raisins

1/2 cup water

1 stick margarine (I always use butter)

2/3 cup sugar

Reserved 2 T raisin water

1 cup flour

1/2 t soda

1/2 t cinnamon

1/2 t nutmeg

1/4 t cloves

1 egg

Butter a 9” square pan.
Simmer raisins in 1/2 cup water until soft and plump. Drain water saving 2 T. Melt margarine; remove from heat. Add sugar and the 2 T raisin water;
blend. Stir in flour, soda, and
spices. Add egg and beat well. Add raisins.
Pour into pan and bake in 350 oven for 30 minutes. Do not overbake. Cut into squares.

Walnut, I assume that we can substitute butter for the margarine. Sounds good!

I submitted the recipe just as it was written. Forgot that I always use butter. Don't buy margarine. I will edit recipe right now. Thanks for the headsup.

I love the old recipes; I'll have to go through my pile of much used cookbooks and hand written recipes soon. I always end up baking something from a much earlier generation over the holidays.

I have a friend is newly GF/vegan so I've been collecting some GF/vegan cookie recipes. I won't post them until I've tried them out to see if they are edible. If anybody has a tried and true gluten-free/vegan cookie recipe, I'd love to make it.

I love coconut macaroons and usually make them every year to give out super easy. But I have found a new snazzy version that's even better and still supper easy .

Lime and gin coconut macaroons OK everyone sing along now ! Put de lime in de coconut stir it all up. . . Lol

Ingredients

• 4 large egg whites
• 2/3 cup sugar
• 3 tablespoons gin
• 1-1/2 teaspoons grated lime peel
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 package (14 ounces) flaked coconut
• 1/2 cup all-purpose flour
• 8 ounces white baking chocolate, melted

Directions

• 1. Preheat oven to 350°. In a small bowl, whisk the first six ingredients until blended. In a large bowl, toss coconut with flour; stir in egg white mixture.
• 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 15-18 minutes or until tops are light brown. Remove from pans to wire racks to cool completely.
• 3. Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.Yield: 2-1/2 dozen.
• * I add a bit of fresh squeezed lime juice just a Tbs . Can use vanilla instead of the almond . Can use other chocolate or no chocolate . Can put a cherry on top if you want .

Your cookie recipe sounds delicious, Sue. I will certainly be baking it for our next fundraiser in December. Does the melted chocolate seep out of the dough as you roll it? I'm wondering if the dough needs to be chilled after spreading chocolate and before rolling it.

The recipe does not say to chill before rolling it, but if it is too soft I would chill it. I don't recall my chocolate seeping out, but if so let it cool a bit I guess. I plan to make them again when I have time :) I am loving reading all of your recipes and I am copying them off.

Sue

Fun2bhere - A healthier cookie (GF and vegan):

1 cup ground pumpkin seeds

1/3 cup ground flax

1/3 cup sugar

1/2 tsp vanilla, baking soda and baking powder

1 egg

1/3 cup melted coconut oil

(Add more ground pumpkin seed if it isn't holding up enough)

Add whatever you like - raisins, nuts, choc chips, rice crisps. Bake at 350 for 16 min.

And, for a pretty Christmas cookie (not GF):

1/2 cup butter, softened

1/4 cup sugar

1 egg yolk (reserve egg white)

1 cup flour

1/2 tsp vanilla

1 lemon rind

1 tbsp lemon juice

Mix all these together, form small balls.

Next step ingredient list:

1 egg white

finely chopped walnuts

1/4 maraschino cherries

Roll ball in egg white, then roll in walnuts and slightly flatten when adding 1/4 cherry to the top.

Bake at 350, 10 min.

I wish I knew the name of these cookies but don't. Maybe someone else will?

Rhizo - are those stenciled cookies as easy to make as she says? I cannot fathom the putziness of stenciling every cookie. Does it go pretty quickly? Where'd you get the little stencil, a craft store? They sure look pretty!!

Cookie8, thanks for the recipes. Sadly, all contain eggs which is not allowed on a Vegan diet. I guess I could try an egg substitute of some sort.

Oops. On the top one, just omit the eggs...because of the flax, not needed. I add it because of habit and extra protein. The second one is for everybody else. They were my favourite when I wasn't GF.

Walnut, I very dimly remember my mom making those raisin bars many years ago. Thank you for posting the recipe I have a ton of raisins so will make some soon.

Julie, lol! They are a little putzi, for sure, but I have a system for that kind of stuff and really enjoy the process. You can buy all kinds of cookie stencils at a craft store's bakery section but I purchase my 'accoutrements' on line.

But, yes, it is very easy once you practice a few times on parchment. You can also ice the whole top with royal icing, let it harden, then use a stencil and a dab of edible luster on a brush. Elegant!

The most important element is the cookie itself.

Thanks, Cookie8!

Marilyn Sue your recipe sounds like a keeper and I am wondering what you use for shortening. I don't use Crisco or margarine anymore so do you think I could use butter instead ?I

Pump_toad all I can tell you is to try it. I would probably use butter too. It may change the texture of them a bit, I really don't know. I think I will plan to make some for our Thanksgiving meal. Let me know how yours turn out if you make them.

Sue

Thanks for the reply !

Rhizo, thanks. I may try these and hope they turn out 1/2 as classy looking as yours!