This hermits recipe is Yankee-approved.Photo Credit : Aimee Tucker
Sweet and spicy thanks to cinnamon, ginger, nutmeg, and cloves, these old-fashioned hermit bars are a New England cookie classic.
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons cinnamon
2 teaspoons ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup unsalted butter
1 cup brown sugar (light or dark)
¼ cup molasses
1 large egg
2/3 cup raisins
1 cup confectioners’ sugar, sifted
5–6 teaspoons milk
In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
In a large bowl or in the bowl of a standing mixer, cream the butter and sugar until light and fluffy. Add the molasses and egg and continue to beat, scraping the sides of the bowl with a rubber spatula if necessary. Gradually add the flour and spices mixture until just combined. Stir in the raisins.
Chill the dough for 30 minutes.
While the dough chills, preheat the oven to 375° and line a large baking sheet with parchment.
Once dough is chilled, shape it into a ball and cut in half. Shape each half into a log 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.
Bake on the center rack for 15 minutes, or until the edges are just barely crisp. Remove from the oven to cool.
In a small bowl, combine the confectioners’ sugar and milk until smooth but not too runny. Drizzle over the logs while they are slightly warm.
Allow the icing to harden before cutting into bars.