Hermit Cookies: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven. 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. 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 to
the butter and egg mixture and beat until combined. Fold in the raisins, chopped
dates, and chopped pecans.
Drop the batter by
tablespoonfuls onto the prepared baking sheets,
spacing the cookies about two inches (5 cm) apart. Bake for about 10 minutes
or until the cookies or until lightly browned. 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, vanilla
extract, 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.
Best of Bridge. Enjoy! More Recipes From The Best Of
Bridge. Best Of Bridge Publishing Limited. Calgary: 1980.
The Canadian Living Test Kitchen. The Complete Canadian
Living Cookbook. Random House Canada. 2001.
Klivans, Elinor. Big Fat Cookies. Chronicle Books.
San Francisco: 2005.
Tyler Herbst, Sharon & Herbst, Ron. The Deluxe Food
Lover's Companion. Barron's Educational Services, Inc. New York: 2009.