Food for the Gods

Now an essential part of every Filipino family's Christmas, these bars usually wrapped in  bright-colored cellophane or foils, then placed in boxes studded with shimmering miniature decors are simply perfect for holidays.

BAKER'S TIPS: If dates are not available, you may substitute them with chopped prunes or dried apricots.

INGREDIENTS:

½    cup melted butter
1¼  cups brown sugar
2     eggs
1     Tbsp. white rum
1     Tbsp vanilla extract
½    cup liquid glucose
2     cups all-purpose flour
1½  cup coarsely chopped dates
1     cup coarsely chopped walnut
1     tsp. baking powder
½    tsp. baking soda
¼    tsp. salt

INSTRUCTIONS:

• Preheat oven to 350ºF. Grease one to two pieces of 8-inch square pans with butter or vegetable oil shortening, and line it with nonstick paper or foil, grease them again after placing the foil
• Beat the melted butter, brown sugar, eggs, rum, vanilla extract and glucose until smooth.
• In another bowl, combine flour, chopped dated, walnuts, baking powder, baking soda and salt.
• Add the flour mixture to the melted butter mixture and stir until blended or until there are only few traces of flour.
• Bake in the preheated oven for 25 to 30 minutes or until the top interior of the cookie bar is almost dry when touched.

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