1/4 c. shortening
1 c. brown sugar
1 egg
1/2 c. hot coffee
1 1/3 c. 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

If you use Robin Hood pre-sifted flour, omit baking powder and soda.

Cream shortening, sugar and egg. Add coffee and mix well. Spoon flour (not sifted) into dry measuring cup. Pour measured flour onto a square of waxed paper. Add baking powder, soda, salt and cinnamon to flour (not sifted) and stir well to blend. Add blended dry ingredients to creamed mixture and mix well. Stir in raisins and chopped nuts. Spread in greased 9"x13" oblong pan. Bake at 350 degrees for 20 to 25 minutes. Frost with icing (below) while warm. Cool before cutting bars. Yield: 3 dozen bars.

ICING:

1 1/2 c. powdered sugar
2 tbsp. hot coffee

Blend ingredients together until creamy and smooth.