Mrs. Hudson’s Coffee Sheet Cookies

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease a 10-by-15-inch jelly roll pan (a baking sheet with sides) with butter or nonstick spray.

2. Step 2.

   In a heatproof bowl, combine 1 cup raisins, ⅔ cup hot coffee, and ½ teaspoon ground cinnamon. Stir and let cool to room temperature.

3. Step 3.

   While the raisin mixture cools, in a large bowl, cream together ⅔ cup softened shortening or butter and 1 cup brown sugar until light and fluffy. Beat in 2 eggs one at a time until well combined.

4. Step 4.

   In a separate bowl, sift together 1½ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Alternately add the dry mixture and the cooled coffee-raisin mixture to the shortening mixture, stirring just until combined. Spread the batter evenly into the prepared jelly roll pan.

5. Step 5.

   Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

6. Step 6.

   While the cookies are still hot from the oven, make the glaze: In a small bowl, beat together 1 cup sifted powdered sugar with enough warm coffee (about 2-3 tablespoons) to form a thin, pourable glaze. Spread the glaze evenly over the hot cookies. Cut into squares while still warm, if desired.