These really are the perfect Holiday Cookie. They actually get better with age (hence the name, “hermits”), so you can… Make-ahead. Freeze. Gift. Eat! Enjoy! They’re perfectly crispy around the edges and perfectly chewy in the middle. Not too sweet, so you won’t feel guilty having one with coffee for breakfast or as an anytime treat. Yum—must go eat one now! xo Pleeeeez post pics if you make them (and tag me!!!) and share the recipe on your Facebook page. Thank you!! 😘 BTW: This makes a double batch, because by the time you’ve tasted a few (just to make sure they’re as ridiculously delicious as you think they are), and then you’re compelled to give a few to everyone with whom you come in contact, you will wish that you made more! So don’t bother making any less… although if you don’t believe me feel free to halve the recipe. 😉 Chewy Ginger Hermit Bars Makes 80 – 96 bars 1 cup (227g) unsalted butter, room temperature (I love Kerrygold – great price at Trader Joe’s) 2 cups (403g) granulated sugar, plus more for sprinkling 2 large eggs, room temperature ½ cup unsulfured molasses (I use Grandma’s Molasses) 4 cups (550g) bleached all-purpose flour, plus more for board 3/4 teaspoons fine sea salt 2 teaspoons baking soda 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1/8 teaspoons ground cloves ½ cup (76g) dried apricots ½ cup (57g) dried, unsweetened cherries ½ cup (52g) golden raisins 1 tablespoon crystallized ginger, minced (optional) Helpful tools: Food grade gloves (I get mine from Costco – see pic below) Pre-cut half sheets parchment paper (King Arthur Flour >>) Bench Scraper Four-tiered Cooling Rack >> INSTRUCTIONS: Soak apricots, cherries and raisins in boiling water for 20 minutes. Drain well and pat dry with paper towels. (You can omit this step, but especially if your dried fruit isn’t moist/fresh, plumping it will make for a better cookie) Chop apricots and quarter or halve cherries to make all the fruit roughly the same size. In a medium bowl, whisk together flour, salt, baking soda and spices. In a stand mixer with a flat beater, cream the butter and sugar on medium speed until light and fluffy, about two minutes. Lower speed and add eggs, one at a time, and incorporate well. Scrape down bowl. Add molasses and mix well. (Baking tip: Spray the […]
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