Christian and I needed a quick treat to take to a birthday party and I needed to use the ingredients I had on hand. Here is our recipe for “Coffee and Spice and Everything Nice”.
You’ll mix the dry ingredients first. If you don’t, you may end up with a bunch of cardamom in one spot or maybe a super salty cookie bar but no cinnamon in another.
In a separate bowl, cream together the softened shortening and brown sugar.
It will look a little crumbly. Add the beaten egg.
Add about one quarter of the flour mixture and blend well.
Then add about one quarter of the coffee and mix well. Continue a bit at a time, back and forth like this until you’ve used all the flour mixture and coffee.
Fold in the dates and walnuts.
We’ve baked this in a sheet pan but it will also work in a 9×13 cake pan if you prefer a cake. You would just need to increase the baking time.
Coffee and Spice Bars
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon ground
- 1/2 teaspoon cardamom ground
- 1/2 teaspoon allspice ground
- 1 cup shortening softened
- 2 cups brown sugar packed
- 2 large eggs beaten
- 1 cup cold coffee prepared
- 1/2 cup candied pitted dates chopped
- 1/2 cup walnuts chopped
- 1 1/2 cups powdered sugar
- 1-3 tablespoons cold coffee prepared
- Preheat oven to 375°.
- In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom and allspice. Set aside.
- In large bowl, cream shortening and brown sugar until well mixed and crumbly.
- Add eggs and mix well.
- Gradually add flour mixture and coffee, about one-quarter of it at a time, mixing well after each addition.
- Fold in dates and walnuts.
- Spray 15 x 21″ sheet pan with cooking spray. Spread batter evenly in pan.
- Bake 15-17 minutes until done. Allow to cool.
- Place powdered sugar in small bowl. Add cold coffee, one tablespoon at a time. Try to mix it after each addition. Don’t overdo it. It takes a lot less than you would imagine. Continue until the glaze is the consistency you would like.
- When the cookie bars are completely cooled, use a spoon to drizzle the glaze randomly over the top. Allow to set before cutting.