January 11, 2011
Everyone Needs a Little Spice in Life...
Spicy, chewy, and with just the right amount of sweetness, these hermit cookies are perfect for a cold evening with a cup of tea. The hermits were the second cookie that my Grandma, sister, and I baked together, in addition to the peanut butter blondies. They were a new recipe for us, and everyone loved the way that they turned out. They disappeared almost as fast as we could cut them!
2 cups flour
1/2 t. baking soda
1/2 t. salt
1 cup raisins
2 T. chopped crystallized ginger
1 stick unsalted butter
1 t. cinnamon
1/4 t. allspice
3/4 c. packed dark brown sugar
1/2 cup molasses (we used blackstrap by mistake, but the flavor was not sacrificed, so use either)
2 large eggs
1.5 T. juice from an orange
3/4 cup confectioner sugar
Combine flour, baking soda, and salt in a bowl. Process the raisins and ginger until it is in tiny bits. Transfer to a large bowl. Heat the butter over medium heat for 10 minutes until it becomes a nutty brown color, then add the spices and cook for 15 seconds until fragrant. Add to the raisin mixture, mix well, and allow to cool. Add brown sugar, molasses, and eggs, and stir until incorporated. Fold in the flour mixture and refrigerate for 1.5 hours until firm.
Preheat the oven to 350. Line two baking sheets with parchment paper. Divide the dough in quarters, then, on a floured surface, roll each quarter into a 10" log. Square off the ends using a knife or ruler. Transfer to the pans and bake for 10-15 minutes until the sides are set but center is still soft. Cool for 15 minutes on the pan, then remove on the parchment and allow to cool completely. Combine the orange juice and confectioner sugar in a small bowl, then drizzle over cookie logs. Cut into 2" slices.