Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Jeri Tirmenstein in Apache Junction, Arizona says the chewy treats are great with coffee or hot cocoa on frosty days. These cookies are said to be called "hermits" because they keep well--they're even better when hidden away like a hermit for several days!
- 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 egg white or 2 tablespoons egg substitute
- 1 teaspoon vanilla extract
- 1/3 cup chopped walnuts
- Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
- In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon and salt. Combine the molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins.
- Divide batter in half; shape each half into a 12-in. x 2-in. rectangle 2 in. apart on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until edges are lightly browned and edges are set.
- Transfer to a cutting board; cut with a serrated knife into 1-1/2-in. rectangles. Remove to wire racks to cool. Store in an airtight container. Yield: 16 cookies.
Originally published as Hermits in Cooking for 2 Winter 2008, p21
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