- 12
Ingredients
- Bar Cookies:
- 2/3 cup firmly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter or margarine, at room temperature
- 3 oz pkg cream cheese, at room temperature
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups unsifted all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup coarsely grated carrot
- 2/3 cup coarsely grated zucchini, excess liquid squeezed out
- 1/2 cup golden raisins
- Cream Cheese Frosting:
- 1/4 cup (1/2 stick) butter or margarine, at room temperature
- 1 pkg (3 oz) cream cheese, at room temperature
- 1 1/2 cups 10X (confectioners’) sugar
- 1/2 tsp vanilla
Preparation
Step 1
Bar Cookies: Preheat oven to moderate (350 F). Grease 9-by-9-by-2-inch square baking pan. Beat together brown sugar, butter and cream cheese in large bowl with electric mixer until fluffy. Beat in egg and vanilla. Beat in flour, baking powder and salt until well blended. Stir in carrot, zucchini and raisins. Spoon into prepared pan; spread evenly. Bake in preheated moderate oven (350 F) for 30 minutes or until wooden pick inserted in center comes out clean and cake begins to pull away from sides. Cool in pan on wire rack 10 minutes. Invert cake on wire rack; cool completely. Spread Cream Cheese Frosting over top. Cut into 12 bar cookies.
Cream Cheese Frosting: Beat together butter or margarine, cream cheese and 10X (confectioners’) sugar until smooth and fluffy. Beat in vanilla. Makes about 1 cup.
Microwave Oven Directions for Cookies:
650 Watt Variable Power Microwave Oven
Grease 10-inch microwave-safe pie plate. Prepare batter as in above recipe. Spread batter evenly in prepared pie plate. Place pie plate on inverted saucer in center of microwave oven. Microwave, uncovered, at full power for 7 minutes, rotating pie plate ¼ turn after 4 minutes. Place pie plate directly on counter to cool.
Nutrition Information:
Per cookie
342 calories
4 g protein
17 g fat
45 g carbohydrates
176 mg sodium
69 mg cholesterol
Cookbook / Alice Ede / Invermere, British Columbia