HERMITS COOKIES RECIPES

Name: Hermits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 14 cookies.
Ingredients: 1/3 cup raisins; 1 cup all-purpose flour; 1/3 cup packed brown sugar; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup molasses; 3 tablespoons butter, melted; 1 large egg white or 2 tablespoons egg substitute; 1 teaspoon vanilla extract; 1/3 cup chopped walnuts

HERMITS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hermits Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 14 cookies.

Number Of Ingredients 12

Ingredients

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Steps:

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.

Nutrition Facts : Calories 122 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 20g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

HERMITS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Hermits Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories dessert

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield about 5 dozen cookies

Number Of Ingredients 16

Ingredients

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups packed dark brown sugar
3 large eggs, plus 1 large egg, beaten, for brushing
2/3 cup molasses
3/4 cup golden raisins
3/4 cup dried cranberries
1 cup roughly chopped toasted walnuts
2 1/2 tablespoons finely chopped crystallized ginger

Steps:

Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.
Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.
Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.
Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

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