Hermits-Cook's Country

By amaliana

Crystalizied(or candied) ginger is available in the spice aisle of most supermarkets. For this recipe, we prefer using mild (or light) molasses instead of the robust or blackstrap varieties.

Ingredients

• 1 cup raisins
• 2 tablespoons finely chopped crystalizied ginger
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed dark brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 tablespoons orange juice
• 3/4 cup confectioner's sugar

Details

Servings 2

Preparation

Step 1

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 F. Line two baking sheets with parchment paper. Process raisins and ginger in bowl of food processor until mixture sticks together and only small pieces remain. Transfer to large bowl.

2.Heat butter in small saucepan over medium-low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes. Stir in cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture into raisin mixture until well combined; cool to room temperature.

3. Combine flour, baking soda, and salt in a bowl. Stir brown sugar, molasses, and eggs into cooled butter mixture until incorporated. Fold in flour mixture(dough will be very sticky) and refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours.

4. Divide dough into quarters. Transfer one piece of dough onto lightly floured surface, roll into 10-inch log, and transfer to prepared baking sheet. Repeat with remaining dough. Bake until only shallow indentations remain on edges when touched(center will appear slightly soft), 15 to 20 minutes, switching and rotating sheets halfway through baking. Let cool on sheet 5 minutes, then trasfer parchment to wire rack and cool completely.

5. Whisk orange juice and confectioner's sugar in small bowl until smooth. Drizzle glaze onto cooled logs and let sit until glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Serve. (Cookies can be stored in airtight container at room temperature for 5 days).

Keys to Perfect Hermits:

1. Roll each quarter of dough into a 10-inch log, transfer to baking sheet, then use a ruler to neatly square off the sides before baking.

2. Once completely cooled, drizzle the baked hermits with glaze before slicing into individual bars.