The spices are cinnamon, allspice, nutmeg and ginger.
2 cups light brown sugar, packed
3/4 cup margarine or other shortening
2-1/2 cups sifted flour
1 teaspoon cinnamon
1/2 teaspoon each allspice, ginger, nutmeg, salt
1 teaspoon baking powder
1/4 teaspoon soda
1 cup buttermilk
1 cup golden raisins, plumped in hot water and drained
1 cup chopped walnuts
Thin Lemon Frosting
Cream sugar and margarine until smooth and fluffy. Beat in eggs. Sift flour with spices, salt, baking powder and soda. Add flour mixture alternately with milk to first mixture. Stir in raisins and nuts. Spread in greased 15″ x 10″ x 1″ pan. Bake in moderate oven (350 F) 35 to 40 minutes. Cool.
Using a paper cornucopia, frost with Thin Lemon Frosting, tinted in 3 colors, making alternate stripes across pan. When frosting is hard, cut in bars.
Makes about 72 cookies
Thin Lemon or Orange Frosting
To each 1 cup sifted confectioners’ sugar, add 1 to 2 tablespoons lemon or orange juice, stirring until of the right consistency. Tint as desired.
About chilled dough: Take from the refrigerator only the actual amount of dough you wish to work with. If dough is too hard to handle, let it stand at room temperature until it is pliable.