1 c. brown sugar
1/4 c. Crisco
1 egg
1/2 c. hot coffee
1 1/2 c. sifted plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. raisins
1/4 c. chopped nuts

Cream together Crisco and sugar. Add egg and beat well. Add hot coffee and mix well. Sift together dry ingredients and add to first mixture. Stir to blend well. Stir raisins and nuts into batter. Spread in jelly roll pan and bake for 15 to 20 minutes at 350 degrees for 15 to 20 minutes.

COFFEE ICING:

1 c. confectioners' sugar
2 tbsp. hot coffee

While still warm, frost with coffee icing. When cool, cut into 4 dozen bars.