Old Fashioned Hunt Bars

Old Fashioned Hunt Bars

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 3   Average: 5/5]

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Sweet and spicy thanks to cinnamon, sugar, nutmeg, and cloves; these old fashioned bars are a classic. You don’t need to go on a foxhunt to enjoy these delightful fall treats!

  • 2 Cups Unbleached Flour
  • 2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Cloves
  • 3/4 Teaspoon Kosher Salt
  • 1/2 Cup Unsalted Butter (Softened)
  • 1 Cup Light Brown Sugar
  • 1/4 Cup Molasses
  • 1 Large Egg
  • 2/3 Cup Raisins
  1. Line large rimmed baking sheet with parchment paper. Set aside.
  2. In medium-size bowl combine Flour, baking soda, cinnamon, ginger, cloves, and kosher salt. Set aside.
  3. In large-size bowl cream butter and sugar until fluffy. Add molasses and egg. Beat well. Gradually add flour mixture to butter mixture. Stir in raisins.
  4. Cover bowl with plastic wrap and place in refrigerator for 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Remove dough from refrigerator and shape into a ball. Cut in half. Shape each half into a log 12 inches long and arrange on prepared baking sheet. Leave at least 3 inches between logs. Press down lightly on tops of logs with your fingers to give them a slightly squared off shape.
  7. Place in oven, on center rack, 15 minutes until edges are just barely crisp. Remove from oven and cool. Cut into bars.
  8. Transfer to serving platter.
  9. Makes 16
  10. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 65 Minutes Chill Time: 30 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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