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
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.
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1/2 cup (113 grams) unsalted
butter, room temperature
1 cup (205 grams)
firmly packed light
eggs, at room
1/2 teaspoon pure
1 1/2 cups (195 grams) all purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground allspice
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
1/2 cup (55 grams)
confectioners sugar (icing or powdered sugar), sifted
- 3 tablespoons
milk or light cream