Hawaiian Hermit Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

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.

Steps:

• Mix the flour, baking soda, salt, cinnamon, ginger, cloves, raisins and nuts in a bowl. Cream 2 cups sugar, margarine and eggs in a mixing bowl until light and fluffy. Beat in the molasses. Add the flour mixture and mix well. Chill, covered, for 2 hours.
• Preheat the oven to 325*F.
• Shape the dough into fingersize pieces. Roll in sugar. Arrange on greased cookie sheets.
• Bake for 7 minutes. Cool on wire racks.

Steps:

• Heat oven to 375 degrees F.
• Mix brown sugar, margarine, shortening, coffee, egg, baking soda, salt, cinnamon and nutmeg.
• Stir in remainingingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake until almost no indentation remains when touched, 8 to 10 minutes.
• Immediately remove from cookie sheet.

Steps:

• Mix the flour, baking powder and salt together.
• Cream shortening, sugar and extracts well.
• Beat in egg until mixture is fluffy.
• Blend in pineapple and dry ingredients.
• Drop by tsps on ungreased sheet 3" apart.
• Sprinkle with coconut.
• Bake 325F for about 20 minutes.
• Cookies are better stored for 24 hours.

Steps:

• Cream together shortening and brown sugar replacement.
• Add egg ,beat until light and fluffy.
• Combine flour,baking powder,cinnamon,salt,baking soda,nutmeg and cloves in sifter.
• Add alternately with milk to creamed mixture.
• Fold in raisins and walnuts.
• Drop by teaspoonfuls onto lightly greased baking sheets,2 to 3 inches apart.
• Bake at 350F for 12 to 15 minutes.