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
- Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside.
- Whisk together next six ingredients. In another bowl, combine 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 12x2-in. rectangle. Place rectangles 2 in. apart on an ungreased baking sheet. Bake until edges are lightly browned and set, 10-15 minutes.
- Transfer rectangles to a cutting board; with a serrated knife, cut into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container. Yield: about 1-1/2 dozen.
Originally published as Hermits in Cooking for 2 Winter 2008, p21
Reviews for Hermits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 12, 2012
"I baked this for a Xmas party. I added colorful sugar free candies. Saran wrap and a big red bow turned a batch into a present."