Hermits Nut Free 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.

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.

OLD-FASHIONED HERMIT COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Lightly grease a cookie sheet or line it with parchment paper. Set aside.
• In a medium bowl, mix the flour, baking soda, salt, nutmeg, cinnamon, and cloves, if using. Set aside.
• With the help of an electric mixer, or in the large bowl of a standing mixer, beat the vegetable shortening, butter, and brown sugar until light and fluffy.
• Once the fats are creamed with the sugar, add the egg and cold coffee. Beat on low speed until well blended.
• Little by little, add the flour mixture into the butter mixture and stir until well combined. Use low speed to fold all of the ingredients into a sticky dough. Stop the mixer once you have a nice creamy consistency.
• Fold in the dates or raisins and the walnuts.
• Drop the cookie dough by rounded teaspoon or small cookie scoop onto the prepared cookie sheet, leaving about 2 inches between cookies. They will spread out when cooking.
• Bake in the preheated oven for 8 to 10 minutes, or until light brown.
• Remove the cookies immediately and place them on top of a cooling rack. As they cool off, the texture will get chewier.
• Enjoy!

HERMITS

Steps:

• 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.

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.

EASY HERMITS

Steps:

• In mixing bowl, beat margarine or butter with electric mixer for 30 seconds.
• Add half of flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg, and cloves.
• Beat in remaining flour.
• Stir in raisins and nuts.
• Drop by rounded teaspoons 2 inches apart, onto greased cookie sheets.
• Bake in 375 degree oven about 10 minutes, until edges are lightly browned.
• Cool cookies on rack.

HERMITS

Steps:

• Heat oven to 375°F.
• Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

HERMITS I

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
• In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
• To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
• To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

ICED HERMITS

Steps:

• Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.
• Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
• Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.
• Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners' sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners' sugar, a teaspoon at a time. Let cool slightly.
• Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

HERMITS (NUT FREE)

Steps:

• Cream butter and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.
• Combine next 7 ingredients in a medium bowl. Add to butter mixture in 3 additions, mixing well after each addition until no dry flour remains.
• Add remaining 3 ingredients. Mix well. Drop, using 1 1/2 tbsp for each, about 2 inches apart onto greased cookie sheets. Bake in 375 F oven for 6-8 minutes until golden. Let stand for 5 minutes. Remove to wire racks to cool.