Oh, hello. Did you think I died? Does writing personal statements and attempting a personal life count as dying? No?
Well, I didn’t die and my camera is full of photos that I’ve taken of my food and not blogged about. Now that Edward has shown me up by making bagels for New Years, I guess I should finally post at least one of the holiday cookie recipes I made this year. Since 4 out of the 5 cookies I made this year are technically recipes stolen from my mother (hi Mom), I decided to go with these hermit cookies which are adapted from a cookbook gifted to me sophomore year by the very bestest of roommates (hi Sydni). The cookbook is called Big Fat Cookies By Elinor Klivans and the original was called Spiced Raisin Walnut Hermits. As you may be able to tell by the change in title, I made some tweaks to the recipe.
Spiced Cherry Hermit Cookies
Makes about 20 cookies
2 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup (aka 1 stick) unsalted butter, room temp
1 cup packed light brown sugar
2 Tbsp unsulphured molasses
6 oz (3/4 cup) dried cherries, chopped coarsely
1/2 cup walnuts, chopped coarsely
1/2 cup powdered sugar
2 to 4 tsp milk
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Sift the dry ingredients (flour, baking soda, and all spices) together in a medium sized bowl.
- In a large bowl, mix together the butter and brown sugar until blended (electric mixer preferable). Add the egg and mix until everything is a good mishgosh of butter/sugar/egg. On low speed, mix in molasses.
- Slowly add the flour mixture, mix until just incorporate, then add the cherries and walnuts. Mix.
- Divide the dough into two logs. I find it easiest to put a lump on plastic wrap and then roll it into a snake using the plastic wrap.
- Place the logs 3 inches apart on the baking sheet and bake for about 15-20 minutes. The tops should feel crusty but it will overall feel soft when gently prodded. Don’t freak out if it feels soft. It will be fine.
- Cool on the baking sheets for 10 minutes, then transfer to a cutting board to cool completely, about 30 minutes.
- While they are cooling (in the last 5 minutes or so), makes the icing by stirring together the confectioner’s sugar and the milk.
- Cut the logs into 10-12 pieces each. They’ll kind of look like biscotti.
- Use a spoon to drizzle the icing over the hermits and let harden before serving or packing up.