Whole Wheat Gingerbread Bars

I made these cookies/bars back in early November, thinking "Wow, these would be a healthy thing to make during the holidays!" but I forgot to decorate them with Christmas-y decorations. Regardless, these are really tasty healthy alternatives to all the other kinds of cookies that are usually made for the holidays. Well, I think they're healthier. I mean, they're made with whole wheat flour, so, doesn't that make them healthier? Sorry for thinking out loud, or technically thinking out loud through typing, or just being confused. Finals are really taking a toll on my brain power, as you can see. My whole focus has been on studying, and blogging is my little 30-minute getaway. All the finals are not letting me make too much sense. Anywho, this recipe comes from The Ultimate Cookie Book, and it has "a maple syrup-flavor frosting [that] gives these wholesome spiced bars a perfectly sweet finish."

Whole Wheat Gingerbread Bars
*makes 36 bars*

Ingredients:
1/2 cup shortening
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup mild-flavor molasses
1/2 cup hot water
1/4 cup packed light brown sugar
1 egg
3/4 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1 recipe Maple Frosting

Directions:
1) Preheat the oven to 375F. Grease a 13x9x2-inch baking pan; set aside. In a medium mixing bowl beat shortening on medium to high speed for 30 seconds. Add the all-purpose flour, whole wheat flour, molasses, the hot water, brown sugar, egg, baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Stir in walnuts.
2) Spread batter evenly in the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread Maple Frosting over cooled baked mixture. Cut into bars.

Maple Frosting
In a large mixing bowl beat 1/3 cup softened butter until fluffy. Slowly add 2 cups sifted powdered sugar, beating well. Beat in 1/4 cup whole milk and 1/2 teaspoon maple flavoring. Gradually beat in 2 1/2 cups additional sifted powdered sugar. Beat in a little additional milk, if needed, to make a frosting of spreading consistency.