Hermit Cookies

We've talked many times about how our family would eat Sunday dinners at our grandma’s each and every week. She shared a duplex with her youngest sister, and one of our great aunt’s claims to fame were the poor man’s cookies that she’d make on a fairly regular basis. The cakey bar cookies were heavily spiced, had raisins and walnuts in them, and that had a boiled icing poured over top. They were one of our favorite treats when we’d visit our grandma’s and these hermit cookies remind us so much of them! There are no nuts, but the flavor is so similar that we're taken back to those Sunday afternoons with each and every bite.

These hermit cookies actually have raisins and crystallized ginger processed into a paste and incorporated into the batter. We love it, as you get the flavor of raisins with each and every bite without having them dispersed throughout the entire cookie.

We have a feeling that these would be a reliable holiday cookie, as they’re full of spice and molasses, but if we learned anything from the way our grandma fed her family and friends, it’s that there’s no reason to save the good stuff for a special occasion. The most mundane of days spent with loved ones is reason enough to make and eat something fabulous.

One year ago: Pepperoni Bread
Two years ago: Crab Rangoon
Three years ago: 50 Best Citrus and Fruit-Based Recipes
Five years ago: Rock n Roll Baby Onesie Cookies

Hermit Cookies

Yield: 20 cookies Soft and spicy molasses cookies shaped into a log and baked, then sliced.

• 1 cup (145 g) raisins
• 2 tablespoons finely chopped crystallized ginger
• ½ cup (113.5 g) unsalted butter
• 1 teaspoon ground cinnamon
• ¼ teaspoons (0.25 teaspoons) ground allspice
• 2 cups (250 g) all-purpose flour
• ½ teaspoon (0.5 teaspoon) baking soda
• ½ teaspoon (0.5 teaspoon) salt
• ¾ cup (165 g) dark brown sugar
• ½ cup (168.5 g) molasses
• 2 eggs
• 1½ tablespoons (1.5 tablespoons) orange juice
• ¾ cup (90 g) powdered sugar

• Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
• Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
• In a small bowl, whisk together the flour, baking soda and salt.
• Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
• When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.
• Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.
• In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes

Nutritional values are based on one cookie

• Yield: 20 cookies
• Prep: 15 minutes
• Cook: 15 minutes
• Total: 2 hours 30 minutes

Ingredients

• 1 cup ( 145 g ) raisins
• 2 tablespoons finely chopped crystallized ginger
• ½ cup ( 113.5 g ) unsalted butter
• 1 teaspoon ground cinnamon
• ¼ teaspoons ( 0.25 teaspoons ) ground allspice
• 2 cups ( 250 g ) all-purpose flour
• ½ teaspoon ( 0.5 teaspoon ) baking soda
• ½ teaspoon ( 0.5 teaspoon ) salt
• ¾ cup ( 165 g ) dark brown sugar
• ½ cup ( 168.5 g ) molasses
• 2 eggs
• 1½ tablespoons ( 1.5 tablespoons ) orange juice
• ¾ cup ( 90 g ) powdered sugar

Method

1. Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
2. Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
3. In a small bowl, whisk together the flour, baking soda and salt.
4. Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
5. When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.
7. Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.
8. In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.