Total Calories: 75
Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
In a medium bowl, stir flour, cinnamon, baking soda, cloves, nutmeg, and salt set aside.
In a large bowl, stir oil, brown sugar, sugar, honey, egg, and vanilla until well blended. Stir in flour mixture until moistened. Stir in fruit and nuts until well mixed. With lightly floured fingers, pat dough evenly in pan.
Bake 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool slightly on a wire rack. While still warm, cut into bars with a sharp knife. When cool, glaze with Lemon Drizzle.
Store loosely covered.
If making ahead, store without drizzle. Cover tightly with foil up to 2 days. One to two hours before serving, glaze with drizzle.
LEMON DRIZZLE: In a small bowl, combine 1 cup sifted powdered sugar, 2 teaspoons corn syrup, and 1 teaspoon grated lemon rind. Stir in 4 1/2 to 5 1/2 teaspoons lemon juice until desired consistency. Tint with 1 to 2 drops yellow food color if desired. Use on Christmas Bars or on cookies of your choice. Makes about 2/3 cup.
This Christmas Bars recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.
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