Hermit Cookies
Hermit Cookies for Intermezzo Magazine, photo by Scott Goodwin
Mid-September always feels like a return to baking, a return to routine. And that’s not necessarily a bad thing. Here in New England, many call it “sweater weather” but I usually call it “brown sugar weather.” For me, it feels like the start of the coziest season, with tons of baking days ahead.
This original recipe is inspired from the classic cookies we sold at Rita’s Bakery. Growing up Italian, I never knew about hermits until my first job there.They are a flavorful ginger cookie with walnuts and raisins. Perfect to take along on autumn walks, picnics and and bonfires. Pair with a glass of milk, or cider and embrace the season!
HERMIT COOKIES
MAKES 12
1/4 pound unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup molasses
2 1/4 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins ( golden or dark)
1 cup large walnut pieces
Coarse sugar
Preheat oven to 350 F.
In a small mixing bowl, combine flour, ginger, cinnamon, baking soda and salt. Stir to combine. Set aside.
In the bowl of a stand mixer ( or with a hand mixer) cream butter and sugars until light. Add one egg and molasses. Mix until well blended.
Add flour mixture and mix just until blended.
Stir in raisins and walnuts.
Divide dough into 4 equal portions.
Form each piece of dough into a log the width of the baking sheet. ( If dough is sticky, lightly dust fingers with additional flour) On a parchment lined cookie sheet, press dough into strips 3-inches wide by 1/4”thick, spacing each 2 inches apart.
In a small bowl, beat remaining egg. Brush the tops of dough with beaten egg. Sprinkle with coarse sugar.
Bake 15 to 20 minutes or until edges are firm. ( I like them slightly chewy, if you don’t bake them a little longer.)
Remove baking sheet from the oven.
While cookies are still hot, cut into 3 “ pieces. Cool completely on parchment.
Store cookies in an airtight container at room temperature.
Recipe and photo above were featured in my article “Brown Sugar Weather” in Intermezzo Magazine along with some other fall favorites. Super proud of my amateur food styling and propping here using my everyday vintage from somewhere in the 70s. photo: Scott Goodwin.
cutting hermits after baking