RCI-BR.005.0351.001
Hermits
are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- flour (AP)2 cups
- seedless raisins (a handful more if you like them)⅔ cup
- dark brown sugar⅔ cuppacked
- 2½ teaspoon
- 2 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- ½ cup
- butter6 tablespoonsmelted
- 2 teaspoon
- 1 unit
Method
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Cream together the margarine and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
3
Beat in the 2 large eggs one at a time, mixing well after each addition until fully incorporated.
4
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger.
5
Alternate adding the dry ingredients and room temperature water to the margarine mixture, beginning and ending with the dry ingredients, mixing gently until just combined.
6
Fold in the dry sugar substitute, chopped English walnuts, and raisins until evenly distributed throughout the dough.
7
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8
Bake for 18-20 minutes until the hermits are golden brown and a toothpick inserted into the center comes out clean.
20 minutes
9
Remove from the oven and allow the hermits to cool on the baking sheet for 5 minutes before transferring to a wire rack.