HERMIT BAR COOKIES RECIPES

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OLD-FASHIONED HERMIT BARS RECIPE - NEW ENGLAND TODAY



Old-Fashioned Hermit Bars Recipe - New England Today image

Sweet and spicy thanks to cinnamon, ginger, nutmeg, and cloves, these old-fashioned hermit bars are a New England cookie classic.

Number Of Ingredients 14

HERMIT BARS RECIPE | MARTHA STEWART



Hermit Bars Recipe | Martha Stewart image

Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 24 bars

Number Of Ingredients 11

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1 cup packed light-brown sugar
1 large egg, room temperature
1/4 cup unsulfured molasses
3/4 cup raisins

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.

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HERMITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good—maybe even better as the flavors blend and develop! —Jeri Tirmenstein, Apache Junction, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 122 calories per serving
  • Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.
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HERMITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good—maybe even better as the flavors blend and develop! —Jeri Tirmenstein, Apache Junction, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 122 calories per serving
  • Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.
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HERMIT COOKIES | AMERICA'S TEST KITCHEN
Most versions of this old-fashioned cookie bake up rock-hard and overly spiced. Our recipe revives this New England specialty to what it should be: soft and chewy, with a perfect balance of sugar and spice.
From americastestkitchen.com
Cuisine New England
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HERMITS I RECIPE | ALLRECIPES
These can be made into either drop cookies or bar cookies.
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Reviews 4.4
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Calories 120.6 calories per serving
  • To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.
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NEW ENGLAND HERMIT BARS | FOODTALK
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  • Store the New England hermit bars in an airtight container. They do stay fresh for a long time!!
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OLD-FASHIONED HERMIT BAR COOKIES – A COALCRACKER IN THE ...
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This dessert brings back memories from childhood! Our Country Store Hermit Bars are filled with sweet cinnamon, raisins, and chocolate chips. All these ingredients come together to make a comforting dessert filled with cozy down-home flavors, just like Mom and Pop used to make. So head on down to your own country store, and make these yummy dessert bars today! 
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  • Bake 15 to 20 minutes or until firm. Remove pan to a wire rack to cool, then cut into bars.
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HERMIT BARS | KING ARTHUR BAKING
To make the bars: Preheat the oven to 375°F. Lightly grease a 10" x 15" jelly roll pan, or similar sized pan (this recipe was successfully tested in our 9 ½" x 14" jelly roll pan ). In a large mixing bowl, beat together the sugar, shortening, and butter, beating at medium speed until fluffy. Add the molasses, salt, spices, and baking soda.
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THE BEST OLD-FASHIONED HERMITS RECIPE - NEW ENGLAND TODAY
Oct 28, 2021 · If a chewy, spicy cookie is your favorite kind of cookie, this old-fashioned hermits recipe is sure to be a keeper. Thanks to the perfect blend of molasses, brown sugar, raisins, ginger, and cinnamon, old-fashioned hermit bars are spicy and sweet. Made with a flavorful combination of molasses, raisins, and spices such as cinnamon, ginger, nutmeg, and cloves, hermits are especially nice during the holiday season, but I love them year-round.
From newengland.com
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CHEWY HERMIT BARS RECIPE [CLASSIC MOLASSES COOKIE]
Apr 23, 2013 · Ingredients 2 1/4 cupsall-purpose flour, spooned in 2 tspbaking soda 2 tspcinnamon 2 tspginger ¼ tspcloves ¼ tspsalt ½ cupbutter, softened 1 cupbrown sugar ¼ cupCrosby’s Fancy Molasses 1large egg, room temperature ¾ cupraisins (or dried cranberries)
From crosbys.com
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HERMIT COOKIE BARS | MRFOOD.COM
Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs and butter. Press the mixture firmly into the bottom of a 9- x 13-inch baking pan. In the same bowl, combine remaining ingredients; mix well. Spread the mixture evenly over the prepared crust and bake 25 minutes, or until golden brown.
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HERMIT BARS | A BAKER'S HOUSE
Mar 10, 2021 · Hermit bars are chewy, molasses cookies that are more like a molasses brownie than a cookie. Load them with spices, nuts, and dried fruits, or keep it simple. Any way you make these hermit bars will become a family favorite. Make this hermit cookie recipe gluten free or with traditional flour– so rich and flavorful!
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THE HERMIT COOKIE: A RECLUSIVE RECIPE FROM AMERICA'S ...
Dec 12, 2016 · A hermit cookie recipe from Fannie Farmer's "The Boston Cooking-School Cookbook" (1896). From Maine to Massachusetts, the hermit was a favorite offering in pantries and bakeshops by the early 20th ...
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GOOD 'N' CHEWY HERMITS | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. See "tips," below for alternate pan choices. In a large bowl, beat together the sugar, shortening and butter until smooth. Beat in the spices, salt, and baking soda. Slowly stir in the flour, then add the molasses and beat to combine. Stir in the raisins last.
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From grandmasmolasses.com
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