FRUIT BAR COOKIE RECIPES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
• In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
• In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
• Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
• In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
• When cake has cooled, frost, suing a spatula.
• Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.

Steps:

• Position a rack in center of oven. Preheat oven to 325°F. Coat a 13×9-inch light-color baking pan with nonstick cooking spray and line with parchment.
• In a medium microwave-safe bowl combine dried fruits and nuts. Add brandy and stir well. Cover bowl tightly with plastic wrap. Microwave on high 2 minutes. Let stand, covered, 15 minutes.
• In a medium bowl whisk together flour, baking powder, cinnamon, allspice, nutmeg, and 3/4 tsp. salt.
• In a large bowl vigorously whisk together brown sugar and eggs 1 minute or until lightened in color and texture. Whisk in melted butter and vanilla. Fold in flour mixture until no dry pockets remain. Add soaked dried fruit mixture and chocolate; stir until well blended. Pour batter into prepared pan and spread evenly.
• Bake 40 to 45 minutes or until golden and bars are just beginning to pull away from sides of pan. Cool on a wire rack.
• To serve, remove slab from pan and place on a cutting board. Using a serrated knife, cut into bars. If you like, dust bars generously with powdered sugar. Store in an airtight container at room temperature up to 4 days or freeze up to 3 months. Makes 36 bars.