Easy Hermits Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

Steps:

• In mixing bowl, beat margarine or butter with electric mixer for 30 seconds.
• Add half of flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg, and cloves.
• Beat in remaining flour.
• Stir in raisins and nuts.
• Drop by rounded teaspoons 2 inches apart, onto greased cookie sheets.
• Bake in 375 degree oven about 10 minutes, until edges are lightly browned.
• Cool cookies on rack.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

Steps:

• Mix together thoroughly--shortening, brown sugar, and eggs.
• Blend in the cold coffee.
• Mix in the flour, baking soda, salt, nutmeg, and cinnamon.
• Add in the raisins and walnuts--mix well.
• Chill 1 hour.
• Drop by rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake at 400 degrees for about 8-10 minutes or until set--just until when touched lightly with fingertip, almost no print remains.
• Do not overbake.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
• In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
• To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
• To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.