HERMITS
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
Time 35m
Yield 14 cookies.
Number Of Ingredients 12
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, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
HERMITS I
These can be made into either drop cookies or bar cookies.
Provided by Corrinne
Categories Desserts Cookies Molasses Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
- In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
- To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
- 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.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 84 mg, Sugar 10 g
HERMITS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 5 dozen cookies
Number Of Ingredients 16
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
Provided by Geoffrey Zakarian
Categories dessert
Time 2h5m
Yield about 18 cookies
Number Of Ingredients 16
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 II
This recipe dates back to colonial New England.
Provided by Dawn West
Categories Desserts Cookies Molasses Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
- Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
- Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.6 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 120.5 mg, Sugar 13.1 g
HERMIT BARS
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 Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 bars
Number Of Ingredients 11
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.
ROSE'S HERMITS
Make and share this Rose's Hermits recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 23m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cream together shortening, brown sugar, and eggs.
- Stir in coffee.
- Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon.
- Mix raisins and walnuts into the dough.
- Chill at least 1 hour.
- Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
- Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains.
- Do not overbake.
MOM'S HERMITS
Make and share this Mom's Hermits recipe from Food.com.
Provided by quotFoodThe Way To
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375*F.
- In a medium bowl, cream together the Crisco, white sugar, light brown sugar; add beaten eggs and set aside.
- In a large bowl, mix together flour, baking soda, cinnamon, clove, salt and ginger; add to the wet mixture alternating with molasses and cold coffee.
- Add raisins and nuts.
- Use a small ice cream scoop to make cookies or drop by tablespoons on greased cookie sheet; brush top of cookies with eggwash.
- Bake for 10-15 minutes.
Nutrition Facts : Calories 1844.4, Fat 81.7, SaturatedFat 19.3, Cholesterol 141, Sodium 896.5, Carbohydrate 265, Fiber 8.5, Sugar 148.7, Protein 24.6
ICED HERMITS
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 20
Steps:
- Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
- Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
- Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
- Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.
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