In our house, food has seasons. Not just what's available at the store kind of season, but for us it's also the foods we associate with summer, and with fall. We usually don't eat strawberry short cake in December, nor do we eat pumpkin pie in July. (However, ice cream is fair game all year!)
These hermit cookies are new to my children, but something I remember well from the colder months of my own childhood. They are a soft and chewy raisin spice cookie with a sweet citrus glaze, and my mom would have a tin of them at the ready during the fall and winter seasons, for that afternoon cup of tea or to share with some unexpected holiday guests. Now that I have made them for my family, they will definitely be on the list of seasonal favorites that we look forward to every year.
from Cook's Holiday Baking 2013
1 cup raisins
2 tablespoons finely chopped crystallized ginger
8 tablespoon unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon 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 confectioners sugar
Process raisins and ginger in food processor until mixture sticks together and only small pieces remain, about 10 seconds. Transfer mixture to large bowl.
Heat butter in a 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 in to raisin mixture until well combined; let cool to room temperature.
Combine flour, baking soda, and salt in bowl. Stir brown sugar, molasses and eggs into cooled butter raisin mixture until incorporated. Fold in flour mixture (dough will be sticky) and refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours.
When ready to bake pre heat oven to 350 degrees and line 2 baking sheets with parchment paper or silpat
Divide dough into quarters. Transfer 1 piece of dough to lightly floured surface, roll into 10 inch log. Transfer to prepared baking sheet and use a ruler to neatly square off sides. (each sheet will contain 2 logs) Repeat with remaining dough. Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 to 20 minutes, switching and rotating baking sheets halfway through baking. Let cool on baking sheet for 5 minutes, then transfer to wire rack and let cool completely.
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. Cookies can be stored in airtight container room temperature for up to 5 days.
Links: Foodie Friday