Hermit is an old fashioned name for a bar cookie. This traditional recipe was inspired by Richard Sax. One of my favorite cookies, great with coffee or tea.
4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 cups butter, room temperature
1 1/2 cups brown sugar, light or dark
2/3 cup honey or molasses
1 cup raisins or dried cranberries
1 egg, beaten, for glazing
Line several baking sheets with parchment paper or coat with nonstick spray. Preheat the oven to 375 degrees.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
Beat the butter with an electric mixer set at medium speed until smooth. Add the brown sugar and beat until light, about 3 minutes. Beat in the eggs one at a time, then add the honey until smooth.
Reduce the speed to low and beat in the flour mixture just until blended. Fold in the raisins or dried cranberries with a wooden spoon.
Divide the dough into 6 equal balls. It will be quite sticky-wet your hands to make it easier. Working on the prepared baking sheet, shape each piece into a log about 1 inch high and 1 inch wide, the length of the sheet. Place two logs on each baking sheet, spacing them a few inches apart-they will spread alot. Brush the logs with the egg glaze.
Bake until golden but still very soft, about 12 to 15 minutes-do not overbake! Cool on a rack and cut on the diagonal into bars. Store in an airtight container.
Makes about 5 dozen cookies.
Mix it up With Mani – by Mani Niall