Hermitcookieswraisinsandnuts Recipes

HERMITS

Steps:

• Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

AUNT LOU'S HERMIT COOKIES RECIPE CARD

Steps:

• Preheat your oven to 350°F.
• In a small bowl, mix the spices. Add the nuts and dates. Set aside.
• Cream together the Crisco, white sugar and brown sugar with a stand mixer's beater blade until fluffy.
• Sift together the flour, baking soda, baking powder and pinch of salt in a large bowl.
• Slowly beat in the flour until it is thoroughly mixed.
• Beat in the sour cream slowly.
• Add the eggs and mix thoroughly.
• Fold in the spice/nut mixture with the beater blade on slow speed.
• Line a cookie sheet with parchment paper and drop 1 Tbsp. balls.
• Bake at 350°F for 10-12 min until just brown on the edges. Makes 36 cookies.

HERMIT COOKIES

Steps:

• For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
• Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
• Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
• For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
• Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

HERMIT BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

HERMITS II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
• Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
• Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.

HERMIT COOKIES W/ RAISINS AND NUTS

Steps:

• Cream shortening; add sugar and eggs one at a time; beat until light.
• Sift together flour, baking powder, salt, cinnamon, cloves, and nutmeg; add to creamed mixture.
• Fold in raisins and nuts; mix well.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake at 350° for about 10 minutes.

HERMITS

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat till combined.
• Beat in egg and coffee. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
• Drop dough by rounded tablespoons 2 inches apart on an ugreased cookie sheet. Bak in a 375 ove for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks to cool.