Recipes > Desserts & Baking
Rosemary Nut Cookie Bars

Rosemary Nut Cookie Bars


1 Tbsp. plus 1 tsp. The Spice Hunter Fresh at Hand Rosemary
2 eggs
1 cup packed brown sugar
1 cup flour
1 tsp. baking powder
½ tsp. salt, optional
1 cup golden raisins
1 cup chopped pecans
2 Tbsp. grated orange peel


Pre-heat oven to 350°F. In a large bowl, beat eggs, then add sugar. Mix flour, baking powder, and salt in a separate bowl. Add flour mixture gradually to egg mixture. Stir in raisins, pecans, rosemary, and orange peel.
For bars: pour into greased 9 inch pan and bake for 25 minutes or until golden brown. Cool and cut into bars.
For cookies: chill dough for about 30 minutes to 1 hour until firm, drop by rounded spoonfuls onto lightly greased baking sheets and bake for 10-15 minutes or until edges are golden brown. Cooking may take longer depending on oven variations and cookie size.

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