Brown Sugar Spiced Hermits Recipes

SPICY HERMIT BARS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

HERMIT BARS WITH BROWN SUGAR ICING AND CANDIED GINGER

Steps:

• Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.
• Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
• Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.
• Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
• Brown Sugar Icing
• Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.

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.

BROWN SUGAR SPICED HERMITS

Steps:

• Preheat oven 350 degreees F.
• Grease cookie sheets.
• Dust raisins and nuts in 1/4 cup flour.
• Cream butter and sugar.
• Add salt, eggs, lemon extract and sour cream.
• Sift flour and the rest of the dry ingredients into creamed mixture and mix well.
• Add nuts and raisins and stir.
• Drop by teaspoonsful onto cookie sheets.
• Bake 10 minutes.