Hermits Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

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:

• Heat oven to 375°F.
• Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

Steps:

• In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
• About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

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.

Steps:

• In mixing bowl, beat margarine or butter with electric mixer for 30 seconds.
• Add half of flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg, and cloves.
• Beat in remaining flour.
• Stir in raisins and nuts.
• Drop by rounded teaspoons 2 inches apart, onto greased cookie sheets.
• Bake in 375 degree oven about 10 minutes, until edges are lightly browned.
• Cool cookies on rack.

Steps:

• Mix together thoroughly--shortening, brown sugar, and eggs.
• Blend in the cold coffee.
• Mix in the flour, baking soda, salt, nutmeg, and cinnamon.
• Add in the raisins and walnuts--mix well.
• Chill 1 hour.
• Drop by rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake at 400 degrees for about 8-10 minutes or until set--just until when touched lightly with fingertip, almost no print remains.
• Do not overbake.