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Hermit Cookies Recipe

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.

In a 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 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.

Glaze: 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.

Makes about 36 cookies.

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Hermit Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (205 grams) firmly packed light brown sugar

2 large eggs, at room temperature

1/2 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1 cup (130 grams) dark or golden raisins

1 cup (130 grams) dates, pitted and coarsely chopped

1 cup (100 grams) walnuts, coarsely chopped

Glaze: (optional)

1/2 cup (55 grams) confectioners sugar (icing or powdered sugar), sifted

2 - 3 tablespoons milk or light cream