Hermits

Picture of Hermits Recipe Photo: Hermits Recipe
Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
50 min
Prep
35 min
Cook
15 min
Yield:
about 5 dozen cookies
Level:
Easy
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Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups packed dark brown sugar
  • 3 large eggs, plus 1 large egg, beaten, for brushing
  • 2/3 cup molasses
  • 3/4 cup golden raisins
  • 3/4 cup dried cranberries
  • 1 cup roughly chopped toasted walnuts
  • 2 1/2 tablespoons finely chopped crystallized ginger

Directions

Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.

Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.

Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.

Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.

Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

Copyright 2007 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 6 reviews

  • on December 18, 2010

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    We loved this recipe. Found it a little hard to shape, so just spread it out in the pan and made it like a square. Didn't change the cooking time and they came out perfect. Will definitely make these again.

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  • on October 28, 2009

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    If you like gingerbread cookies, you'll like this. However, the rolling the dough into a "log" part of this is strange and difficult to do because of the consistancy of the dough. Next time, I will completely cover 2 pans, bake, and use a cookie cutter, making a prettier cookie. While the taster is good, it's appreance was not so much...and i like serving food that looks good and tastes good.

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  • on December 16, 2008

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    I cannot believe most everyone would not love this. I made it for a Board of Directors meeting earlier this year and the men loved it. I followed the receipe and they turned out moist, chewy (substance and were so flavorful. Very good. Baking times always very with each oven. That's why I use an oven thermometer and not count on the controls on the oven.

    people found this review Helpful.
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