Hermit Cookies, Cook's Illustrated

By Foodiewife

The dusting of confectioners' sugar is optional, but it does improve the cookies appearance. It is important to wait until the cookies are completely cooled before dusting them, otherwise the sugar can melt and turn gummy. We like to keep hermits around during the holidays because they store well, and the flavors sit well with both eggnog

Ingredients

• 2 cups unbleached all-purpose flour (about 10 ounces)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), melted and cooled
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 2 large eggs , 1 whole and 1 separated, white lightly beaten
• 1/2 cup molasses (light or dark), about 6 ounces
• 1 1/2 cups raisins
• 2 tablespoons confectioners' sugar (optional)
• Instructions

Preparation

Step 1

1. Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.

2. Whisk the melted butter and brown sugar together in another medium bowl until just combined. Add the whole egg, egg yolk, and molasses and whisk thoroughly. Using a rubber spatula, fold the dry ingredients into the molasses mixture until combined. Stir in the raisins. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

3. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a baking sheet with parchment paper.

4. Using a rubber spatula, form the dough into two logs on the prepared pan, as shown in illustration 1 below. Brush the logs with the beaten egg white.

5. Bake until the tops of the logs have browned and spring back when touched, 20 to 25 minutes. Set the pan on a cooling rack and cool for 15 minutes. Using two spatulas, transfer the log to a cutting board, and follow the directions in illustration 2 below to slice. When the cookies have completely cooled, dust with confectioners' sugar if desired.

Step-by-Step

Shaping Hermits

1. Divide the dough in half and shape each half on a parchment-lined baking sheet into a log that measures 14 inches long, 2 inches across, and 2 inches high. The logs should be at least 4 inches apart because they will spread during baking.

2. Cool the baked logs (still on the pan) on a wire rack for 15 minutes. Using two spatulas, transfer the logs to a cutting board. With a sharp chef's knife or serrated bread knife, cut the logs crosswise into cookies about 2 inches thick.