Donna's Spanish Bars

    Donna's Spanish Bars

    (8)
    35min


    9 people made this

    About this recipe: This is very moist and delicious cookie bar that has been in my family for years. Always roll in granulated sugar and store in a container with a tight lid.

    Ingredients
    Makes: 30 bars

    • 440 g packed brown sugar
    • 100 g shortening
    • 2 eggs
    • 250 g all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1 teaspoon baking soda
    • 235 ml buttermilk
    • 1 tablespoon distilled white vinegar
    • 65 g granulated sugar for decoration

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
    2. In a large bowl, cream shortening and sugar. Add eggs one at a time and mix until light and fluffy. Sift together the flour, cinnamon, cloves, ginger, and baking soda. Add dry ingredients to sugar mixture alternately with the buttermilk and vinegar. Mix well with an electric mixer for 2 to 3 minutes.
    3. Pour the batter into the prepared pan and bake in preheated oven for 35 to 40 minutes or until cookie feels firm.
    4. After cooling, cut cookie into 2 inch bars. Roll each bar in sugar and store in covered tins. This one of my favorite Christmas cookie recipes. Enjoy!!
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    Reviews and ratings
    Global ratings:
    (8)

    Reviews in English (10)

    by
    17

    I loved these! I found that the texture is more like a quick bread than a bar cookie.  -  24 Mar 2001  (Review from Allrecipes US | Canada)

    by
    6

    This is - quite simply - gingerbread! Sorry, but this should not be classified as a bar cookie. It is, however, good, moist, delicious gingerbread! Will serve it cut in squares with a lemon or orange sauce. I used 1 C brown sugar & 1 C Splenda and subbed Canola oil for shortning. Turned out perfect!  -  23 Nov 2005  (Review from Allrecipes US | Canada)

    by
    3

    Everyone in my family really liked your recipe. I thank you for letting me read it.  -  23 Apr 2008  (Review from Allrecipes US | Canada)

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