Recipe by Donna Casteel
"This is very moist and delicious cookie bar that has been in my family for years. Always roll in granulated sugar and store in a container with a tight lid."
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packed brown sugar
distilled white vinegar
granulated sugar for decoration
I loved these!
I found that the texture is more like a quick bread than a bar cookie.
This is - quite simply - gingerbread! Sorry, but this should not be classified as a bar cookie. It is, however, good, moist, delicious gingerbread! Will serve it cut in squares with a lemon or orange sauce. I used 1 C brown sugar & 1 C Splenda and subbed Canola oil for shortning. Turned out perfect!
Everyone in my family really liked your recipe. I thank you for letting me read it.
These are good - the texture is sort of between a bar cookie and cake. They're a bit heavy on clove for my taste. I think next time around I'd probably cut the clove in half and maybe add a vanilla/powdered sugar drizzle instead of the granulated sugar. Possibly a thin cream cheese frosting. But as they are I can see how they'd be a great one for gifting - they would travel well in a tin.
* Percent Daily Values are based on a 2,000 calorie diet.
Donna's Spanish Bars
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 71
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