Glazed Hermit Cookies Food

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.

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.

SPICY HERMIT BARS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.