In saucepan combine 1/2 cup raisins, 1/2 cup water, and 1 tablespoon instant coffee crystals; bring to boil. Remove from heat; let stand 5 minutes. Cream 1/4 cup shortening and 1 cup packed brown sugar until fluffy; blend in 1 egg and 1 teaspoon vanilla. Stir together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Add alternately with raisins to creamed mixture; mix well. Stir in 1 cup finely chopped peeled apple.

Spread in greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Prepare Brown Sugar Icing; immediately spread over warm cookies. Cool; cut into bars. Makes 36.

BROWN SUGAR ICING: Combine 1/4 cup packed brown sugar, 3 tablespoons butter, and 2 tablespoons milk. Cook and stir to boiling; remove from heat. Add 1/2 teaspoon vanilla. Slowly beat in sifted powdered sugar (about 1 cup) until of spreading consistency.