Okay, technically, there’s no ginger in these hermits. Sorry if I misled you! But these cookies tasted and smelled so much like ginger cookies, I just had to have ginger in the title! When I tested these in my kitchen, I was hoping for a darker, cakey kind of hermit, but these were more like a cookie and still very much worth sharing. I’m still on the hunt for the perfect hermit. Please share your Hermit recipes with me or leave me a link to your favorite Hermit recipe on the internet! My husband thanks you! It’s one of his favorites!
I’m going to keep these in mind for Christmas time. They’d make a nice gift and they’re so quick and easy to make. Check them out!
Here’s how to make them!
Prepare the dough as directed.
Be sure to use Baking Raisins! They’re plump and juicy!
Make 6 logs using 1/2 cup of dough for each. They should be 7-inches in length.
Place parchment paper on a large 15 x 20-inch sheet pan or prepare two smaller pans and bake them in two different batches. Place the logs 2 – 3 inches apart as they will spread while baking.
Cool completely on a wire rack and cut each hermit into 3 bars.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3/4 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 3/4 cup baking raisins
1. Heat the oven to 325°F. Cover a 15 x 20-inch sheet pan with parchment paper. (Or use two smaller sheet pans.) Set aside.
2. In a small bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, cream the shortening and sugar. Add the egg and molasses and mix on low speed until combined. Add the flour mixture on low speed and mix in the raisins.
4. Using 1/2 cup of dough, roll into a 7-inch log. Make 6 logs and place them on the cookie sheet 2 – 3 inches apart. (They will spread a lot when they bake.)
5. Bake for 20 – 22 minutes. The centers will be very soft but will firm up as they cool. Do not overcook or they will be crunchy, not chewey.
6. Cool for 5 minutes on the sheet pan. Then transfer to a wire rack. When completely cooled, cut each piece into 3 bars.
Makes 18 bars
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