Hermit Cookies

Have you ever had one of those Newman’s Own Hermit Cookies? I chanced upon them in college because the only grocery story within walking distance from my dorm was more of a high-end organic food place, so of course I couldn’t find reasonably priced pasta or milk there. But I did find these.
Sweet and fruity, they can be figgy and raisin’y, depending on what dried fruit you have on hand. If you love ginger snaps or any other molasses-rich cookies, I think you’ll like these too.

Hermit Cookies

Adapted from King Arthur Flour

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream or yogurt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1.5 cups whole wheat flour
  • 1.5 cups all purpose flour
  • 1/2 cup molasses
  • 1 cup dried fruit, such as raisins, dried apricots, etc (allow them to sit in boiling water for a few minutes to plump up first, then drain the water and use the fruit)

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, beat together the sugar, butter, and yogurt using a hand mixer until smooth.
  3. Add the spices, salt and baking soda, and beat until incorporated.
  4. Using a large spoon, slowly stir in the flour.
  5. Add the molasses and beat well again.
  6. Stir in the dried fruit.
  7. In a prepared 9×13 pan, either lightly greased or lined with parchment paper,pat down the cookie batter into an even layer.
  8. Bake for 25-0 minutes, but don’t over bake. When the bars are just barely pulling away from the edge of the pan, they’re good to go.
  9. Allow the bars to cool completely before removing from the pan and cutting into squares.
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This entry was published on January 12, 2014 at 4:36 pm. It’s filed under dessert and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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