Coffee Hermitscookies Food

HERMIT COOKIES

Steps:

• Whisk together the flour, baking soda, and spices. Set aside.
• In a large bowl, cream together the sugar and butter until soft & fluffy. Add the eggs and mix well. Slowly add the coffee and mix well.
• Add the dry ingredients and stir until completely incorporated.
• Fold in the raisins and nuts.
• Cover the bowl and refrigerate. Chill for at least 1 hour, longer okay.
• Pre-heat oven to 400 degrees Fahrenheit. Grease baking sheets, or line with a sheet of parchment paper.
• Drop the dough by Tablespoons onto prepared sheet pan.
• Flatten the dough slightly with the palm of hand.
• Bake for 10 - 12 minutes or until golden brown and set on top.
• Cool on wire rack.

COFFEE HERMITS..COOKIES

Steps:

• cream crisco and brown sugar, together --
• blend in egg.add water.set aside.
• sift next 6 ingredients together and mix into sugar mixture.
• fold in remaining ingredients, drop by rounded tspfuls onto lightly greased baking sheets -- about 2" apart.
• bake at 350* for 10 minutes.
• **I usually dissolve the instant coffee granlules into the 2 tbls water.warmed a little.

GLAZED HERMIT COOKIES

Steps:

• Combine the currants and cider in a small bowl; set aside to soak. Meanwhile, whisk the flour, oats, pie spice, baking soda, 1/2 teaspoon salt and the cloves in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and egg; beat until combined, about1 more minute.
• Drain the currants, reserving the cider. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches, alternating with the reserved cider. Continue beating until the dough starts coming together, about 2 more minutes. Beat in the currants and walnuts. Cover and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies darken around the edges, 18 to 20 minutes. Let cool 10 minutes, then transfer to racks to cool completely.
• Whisk the confectioners' sugar, lemon juice, vanilla and a pinch of salt in a bowl, then whisk in 1 tablespoon water. Drizzle on the cookies and let set about 10 minutes.

HERMIT COOKIES

Steps:

• For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
• Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
• Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
• For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
• Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

HERMITS

Steps:

• Heat oven to 375°F.
• Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

HERMIT COOKIES

Steps:

• Heat oven to 375 degrees F.
• Mix brown sugar, margarine, shortening, coffee, egg, baking soda, salt, cinnamon and nutmeg.
• Stir in remainingingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake until almost no indentation remains when touched, 8 to 10 minutes.
• Immediately remove from cookie sheet.