“Wow! I think I just found my new favorite spice cookie! I was browsing through America’s Test Kitchen magazine and came across a recipe for hermits that had me drooling just looking at it. I modified the recipe to a healthier version that uses molasses and honey as sweetener, rather than brown sugar as it called for. The results were amazing! A sweet, citrusey icing drizzled over these cookies made them perfect!” ~Sarah
• 1 cup raisins
• 2 tablespoons cyrstallized ginger, minced
• 1/2 cup butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup honey
• 1/2 cup baking molasses
• 2 large eggs
• 2 cups whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 recipe
• 2 teaspoons orange juice
1. In a food processer, process the raisins and ginger until the mixture sticks together and small pieces remain. Transfer mixture to a large mixing bowl.
2. In a small saucepan, melt the the butter over medium-low heat until golden brown . Stir in the cinnamon and allspice and continue cooking until fragrant, about 20 seconds. Stir butter mixture into raisin mixture until combined.
3. Stir honey, molasses, and eggs into butter-raisin mixture until well-combined. In a seperate bowl, combine flour, baking soda, and salt. Add flour mixture to raisin mixture and stir until no streaks of flour remain. (The dough will be quite sticky) Wrap dough in plastic wrap and refrigerate 3 hours.
4. Divide chilled dough in half and on a lightly floured surface, roll each half into a 10-in log. Transfer logs to two parchment paper-lined cookie sheets. Bake at 350 F 20-25 minutes, until golden and toothpick inserted in middle comes out clean. Allow to cool on sheet 5-10 minutes then transfer logs to cooling racks and cool completely.
5. Prepare icing according to recipe instructions, stirring in orange juice after icing has cooled. Drizzle logs with icing, then cut into 2-in bars. Serve.
Yield: 1 1/2 dozen large cookies.
Store cookies in airtight container up to 3 days.
Adapted from America’s Test Kitchen.