With raisins and nuts.
An almost identical version (with less shortening) appeared in the September 2, 1943 edition of The Milwaukee Journal:
Frosted Coffee Bars With Afternoon Tea
One-fourth cup shortening, one cup brown sugar, one egg, one-half cup hot coffee, one and one-half cups sifted enriched flour, one-half teaspoon baking powder, one-half teaspoon baking soda, one-half teaspoon cinnamon, one-half cup raisins and one-fourth chopped nut meats.
Cream together shortening and sugar. Add egg and beat thoroughly. Add hot coffee and gradually, mixing well. Sift together flour, baking powder, soda and cinnamon. Add to egg mixture. Add raisins and chopped nuts. Bake in greased baking pan, 10-1/2 inches by 15-1/2 inches, in moderate oven (350 degrees Fahrenheit) 15 to 20 minutes. Frost while still warm with thin powdered sugar icing. Yield–24 bars, one inch by three inches.
From the box of C.C. from Ceres, California.
1/2 cup shortening
1 cup brown sugar
1/2 cup hot coffee
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
dash of salt
1/2 cup raisins
1/4 cup chopped nuts
Cream shortening and sugar. Add egg and beat well.Sift flour and spices and add to mixture alternately with hot coffee. Fold in raisins and nuts.
Bake at 350 deg. 15 to 20 minutes. (1/4″ thick on a greased cookie sheet.)
1 cup powdered sugar
1 Tablespoon butter
Hot water to make thin icing
1/2 tsp. vanilla
(Frost while till warm. Cut into bars when cooled.)