Hermits Recipe
Hermits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 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 large egg white or 2 tablespoons egg substitute
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts

Directions

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 (batter will be wet).
Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle. Place rectangles 2 in. apart on a parchment paper-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. Yield: about 1 dozen.
Originally published as Hermits in Cooking for 2 Winter 2008, p21

Nutritional Facts

1 bar: 122 calories, 4g fat (2g saturated fat), 7mg cholesterol, 87mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 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 large egg white or 2 tablespoons egg substitute
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts
  1. Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside.
  2. 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 (batter will be wet).
  3. Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle. Place rectangles 2 in. apart on a parchment paper-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes.
  4. 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. Yield: about 1 dozen.
Originally published as Hermits in Cooking for 2 Winter 2008, p21

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MY REVIEW
thunderrose45 User ID: 3565131 68137
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."

MY REVIEW
stephanied1971 User ID: 3257588 65971
Reviewed Feb. 8, 2009

"I just made these today and they are fantastic! easy to make, tastes like a ginger bread cookie with raisins and nuts. Great texture, soft and chewy. These will satisfy a sweet tooth without going over board!"

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