Hermit Bars (King Arthur Flour)

By sandiB2010

These cookies are a wonderful blend of molasses and spices; everyone thinks there's ginger in them, but the real star is a more subtle flavor: allspice. They keep and ship exceptionally well (up to a month in an airtight cookie tin), and even benefit from a day or two of aging, so the spices can blend.

Ingredients

• Glaze:
• 1 1/3 cups sugar
• 1/2 cup plus 2 tablespoons vegetable shortening
• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup molasses
• 3/4 teaspoon salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon (or 1/2 teaspoon Vietnamese cinnamon)
• 1 3/4 teaspoons baking soda
• 2 large eggs
• 5 cups King Arthur Unbleached Cake Flour Blend
• 1/3 cup water
• 2 cups raisins
• 2 tablespoons milk
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Details

Servings 35
Preparation time 35mins
Cooking time 55mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 375°F. Lightly grease a 10" x 15" jelly roll pan, or similar sized pan (this recipe was successfully tested in our 9 ½" x 14" jelly roll pan).

2) In a large mixing bowl, beat together the sugar, shortening, and butter, beating at medium speed until fluffy. Add the molasses, salt, spices, and baking soda. Mix for 1 minute, then stop the mixer and scrape down the sides and bottom of the bowl.

3) Add the eggs one at a time, beating well after each addition. Add half the flour and mix until combined. Add the water, mix to combine, then add the rest of the flour. Mix until incorporated (the batter will be somewhat stiff). Add the raisins and mix until evenly distributed.

4) Plop the batter into the prepared pan, and spread to distribute it evenly. For best results, either wet your hands and pat the top until smooth, or cover the dough with some plastic wrap and roll over it lightly to smooth the top. Peel off the plastic before baking.

5) Bake the hermits for 17 to 19 minutes, until the edges are light brown. They'll puff up in the oven and the top will get shiny. As soon as you see this, pull the pan from the oven. The top will fall back down and the interior of the cookies will have an almost fudgy consistency. Cool completely on a rack before glazing.

6) To make the glaze: Whisk together the milk, sugar, and vanilla until you have a thin, spreadable consistency. Use a pastry brush to coat the tops of the hermits, or drizzle in a decorative pattern and let the glaze set before cutting into bars.
Yield: 35 bars.