Hermit Cookies W Raisins And Nuts Food

EASY OLD FASHIONED HERMIT COOKIES

Steps:

• Preheat oven to 350 F.
• In a standing mixer on medium speed, cream together butter and brown sugar. Add eggs and beat until mixture is pale and thick - about 2 minutes. Beat in vanilla.
• Reduce mixer speed to low and beat in flour, baking soda, salt, cinnamon, allspice and nutmeg. Incorporate raisins, dates and nuts (depending on your mixer, you may have to do this part by hand with a wooden spoon).
• Drop cookies by tablespoonfuls onto a well-greased or parchment-lined baking sheet, about 2 inches apart (you will have to do batches). Bake 10-12 minutes, until edges are set but centres still appear moist. Cool on baking sheet 2 minutes, then transfer to wire racks to cool completely.

OLD-FASHIONED HERMIT COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Lightly grease a cookie sheet or line it with parchment paper. Set aside.
• In a medium bowl, mix the flour, baking soda, salt, nutmeg, cinnamon, and cloves, if using. Set aside.
• With the help of an electric mixer, or in the large bowl of a standing mixer, beat the vegetable shortening, butter, and brown sugar until light and fluffy.
• Once the fats are creamed with the sugar, add the egg and cold coffee. Beat on low speed until well blended.
• Little by little, add the flour mixture into the butter mixture and stir until well combined. Use low speed to fold all of the ingredients into a sticky dough. Stop the mixer once you have a nice creamy consistency.
• Fold in the dates or raisins and the walnuts.
• Drop the cookie dough by rounded teaspoon or small cookie scoop onto the prepared cookie sheet, leaving about 2 inches between cookies. They will spread out when cooking.
• Bake in the preheated oven for 8 to 10 minutes, or until light brown.
• Remove the cookies immediately and place them on top of a cooling rack. As they cool off, the texture will get chewier.
• Enjoy!

HERMITS

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.

HERMIT COOKIES W/ RAISINS AND NUTS

Steps:

• Cream shortening; add sugar and eggs one at a time; beat until light.
• Sift together flour, baking powder, salt, cinnamon, cloves, and nutmeg; add to creamed mixture.
• Fold in raisins and nuts; mix well.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake at 350° for 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.

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.