Hermit Cookies by Dachshundlady

[BakerAunt]

Hermit Cookies
Submitted by dachshundlady on November 09, 2008 at 7:58 pm

I decided to post this in my recipes so I do not lose it! These are very tasty, moist cookies that keep well. This recipe is from the Oct/Nov 2008 issue of Cook's Country. Hermits originated in the 19th century in New England and were sent to sea with sailors in tins because they stay fresh so long.

1 cup raisins
2 Table finely chopped crystallized ginger
1 stick unsalted butter
1 teas cinnamon
1/4 teas allspice
2 cups AP flour
1/2 teas baking soda
1/2 teas salt
3/4 packed dark brown sugar
1/2 cup mild molasses
2 large eggs

Icing
1 1/2 Tablespoon orange juice
3/4 cup confectioner's sugar

Adjust racks to upper and lower middle positions.

Line 2 baking sheets with parchment paper.

Process raisins and ginger in bowl of food processor until mixture sticks together and only small pieces remain. Transfer to large bowl.

Heat butter in small saucepan over med lo heat, swirling occasionally until nutty brown in color, about 10 minutes.

Stir in cinnamon and allspice and cook until fragrant, about 15 seconds.

Stir butter/spice mixture into raisin mixture until well combined. Cool to room temperature.

Combine flour, baking soda and salt in med bowl.

Stir brown sugar, molasses and eggs into cooled butter mixture until incorporated. Fold in flour mixture (dough will be very sticky) and refrigerate until firm, at least 90 minutes and up to 24 hours.

Preheat oven to 350.

Divide dough into quarters. Roll each piece on a floured surface into a 10" log and put on baking sheet. Put 2 logs per sheet with room in between for them to spread.

Bake until only shallow indentation remains on edges when touched, about 15-20 minutes; centers will appear slightly soft. Switch and rotate sheets during baking. Let cool on sheets 5 minutes; then transfer parchment to wire racks and cool completely.

Whisk orange juice and sugar until smooth. Drizzle glaze onto hermits and let sit until hardens; about 20 minutes. Cut into 2" bars.

Can be stored in airtight containers up to 5 days.

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