It's the holiday baking season! Eileen Brigman from Lanoka Harbor sent me this recipe and I make these every year as part of my Christmas cookie platter. They're a little different than the usual Christmas cookies and you know the good thing about raisin squares is that not only do they go great with ice cream and coffee; they’re great for a breakfast on the go or just fine by themselves. Thanks Eileen for sending in this recipe.


3 cups plus 1 ½ tablespoons of flour
½ teaspoon salt
½ teaspoon baking powder
1 cup sugar
1 cup shortening
1 cup milk
1 package raisins
1 cup water
1 teaspoon lemon juice

How to put it together:

Sift 3 cups flour (leaving 1 ½ tbsp. for later), salt, baking powder and ½ cup of sugar into shortening; add milk and mix like pie dough. Knead pastry lightly and divide into two pieces. Roll out to fit cookie sheet. Bring raisins, ½ cup of sugar, water and lemon juice to a boil and simmer for 10 minutes. Add 1 ½ tablespoons flour to thicken. Cool. Add raisin filling to pastry. Crimp edges together and bake at 350 degrees for 30 minutes or until lightly brown. Cool and sift top with confectioner sugar. Cut into squares.

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