[Cookie 102] Raisin Bars

I hate blogging. I like baking, I like baking all these cookies, I like sharing them, I like you readers (most of you), and I like taking pictures, but I don't like updating this thing. I mean seriously, does anyone actually like to do that? Okay, I guess a lot of people.

Forgive me. And you will, once you make these Raisin Bars.

Some notes: The filling is really rad, but would be even radder if you used figs or prunes. Or a combination. Remember these fig bars? They had the most amazing filling, with red wine, honey, and (duh) figs. That would taste pretty damn good in this oatmeal crust. Probz better than the fig bar pastry crust, which was mediocre.

Hope you are having a nice spring! More posts, more often, I promise. I make no promise on the quality or attitude of them.

P.S. Just read over some old posts. Not sure if I should feel hideously embarrassed about this whole blog and my writing, or proud of my sharp tongue and slick wit. I'm going to go with the former.

Raisin Bars

Makes 16 wimpy, or 9 fatty squares

Ingredients

• Unsalted butter, softened, for baking sheet
• 2 cups raisins (about 13 ounces)
• 1 cup sugar
• 1 teaspoon cornstarch
• 1/2 cup apple cider
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/4 cups vegetable shortening
• 1 1/4 cups packed light-brown sugar
• 1 large egg
• 1 1/4 teaspoons pure vanilla extract
• 2 1/2 cups old-fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.

2. Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.
   Let cool completely.

3. Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.

4. Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inch
   squares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

****

{End Results}
Baking Difficultly: 3/5
Ingredient Accessibility: 4/5
Tastiness: 4/5
Attractiveness: 2.5/5
Is it worth it?: Yeah bro

{Pairings}

Drink: Apple cider

Song: Friday -- Rebecca Black (no link, I'm not that mean--just trying to keep up with pop culture here!)
Activity: Write my blog 4 me cuz i am lazee