Hermit Cookies: Preheat
oven to 350 degrees F (180 degrees C). Lightly
butter or line two baking sheets with parchment paper.
In the bowl of your electric mixer, or with a hand
mixer, beat the butter and sugar until light and fluffy (about two
minutes). Add the eggs, one
at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of
the bowl as needed.
separate bowl sift or whisk together the flour, baking soda, salt, and
spices. Add this mixture to the batter and beat until combined. Fold in the raisins, chopped
dates, and chopped walnuts.
To form each
cookie, drop about one
tablespoonful of the batter onto your baking sheet,
spacing the cookies about two inches (5 cm) apart. Bake for about 10 minutes
or until the cookies are firm around the edges but still a little soft in the
center. Remove from oven
and place on a wire rack for about 5 minutes before removing from pan. Cool
completely before frosting.
In a small bowl stir together the sugar and enough milk (cream) to make a smooth, thick, yet pourable glaze.
Once the cookies are completely cool, use a small spoon to drizzle several thin
lines of the glaze over each cookie. Let the cookies sit at room temperature
until the glaze has completely dried.
The cookies can be
stored at room temperature for about five days, or they can be frozen.
View comments on this recipe on YouTube
1/2 cup (113 grams) unsalted
butter, room temperature
1 cup (205 grams)
firmly packed light
eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground
1/4 teaspoon freshly
1/4 teaspoon ground cloves
1 cup (130 grams) dark or
1 cup (130 grams) dates,
pitted and coarsely chopped
1 cup (100 grams) walnuts,
1/2 cup (55 grams)
confectioners sugar (icing or powdered sugar), sifted
- 3 tablespoons milk or light cream