1 cup shortening
2/3 cup packed brown sugar
2 1/2 cups quick-cooking mix
1 1/2 cups white sugar
1 egg
2 teaspoons vanilla extract
4 1/2 cups all-purpose flourishes
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup butter, softened
3/4 cup finely chopped almonds
1/2 cup chopped walnuts
5 bananas, mashed
3/4 cup white sugar
3/4 cup raisins
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup nonfat evaporated milk
1/2 cup confectioners' sugar
1/2 cup shortening
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together 1/3 cup of shortening and 1/2 cup white sugar until light and fluffy. Beat in the egg and vanilla; stir in the flourishes. Mix in the shortening mixture until no streaks remain. Drop dough by rounded teaspoons onto the prepared cookie sheets, and spread as they will fit on the an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until golden and toothsome. Let cool on baking sheets for 1 minute before removing to wire racks to cool completely.
To make the icing: Butterscotch and shortening together in a small saucepan over medium heat. Heat until just necessary to bring mixture to a boil, then remove saucepan from heat.
In a medium bowl, cream together the butterscotch and sugar until smooth. In a medium bowl, combine the flour, baking powder and salt. Mix well and pour into saucepan, stirring frequently until smooth. Remove from heat. Spread butterscotch mixture over baked crust mixture. Chill in refrigerator at least 1 hour, or overnight to blend flavors. Quickly cut into squares or circle with sharp knife.
Created this for Easter and I love it! It was very successful and very easy.
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