1 c. raisins
1/2 tsp. cinnamon
1/2 c. sugar
1 1/2 c. flour
1/3 c. chopped nuts
2 eggs
1/3 c. strong coffee
1/3 c. shortening
1/4 tsp. salt
1/2 tsp. vanilla

Combine raisins, coffee and cinnamon; set aside. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee mixture and add vanilla. Mix flour, baking powder, soda and salt. Add to creamed mixture; mix well and add nuts. Spread in greased and floured 10 x 15 x 1-inch pan.

Bake at 325°F for 25 to 30 minutes. While warm, spread with coffee glaze by adding enough strong coffee to 1 1/2 cups powdered sugar to make a thin spreading consistency. Cool one hour and cut into bars.