Roses Hermits Recipes

Steps:

• Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.
• Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.
• Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.
• Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.
• Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

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:

• In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
• About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Steps:

• For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
• Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
• Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
• For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
• Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper.
• In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt.
• In a large mixing bowl, cream butter until light and fluffy; mix in sugar and egg.
• Stir in flour mixture, and mix thoroughly; fold in nuts, apples, and raisins.
• Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart.
• Bake for 12 to 14 minutes.
• Cool on wire rack.
• In a small bowl, mix confectioners' sugar with milk to make a thin glaze; drizzle over cooled cookies.

Steps:

• Preheat oven 350 degrees F.
• Grease 9 x 13 pan.
• Dust raisins and nuts in 1/4 cup flour.
• Cream butter and sugar.
• Add salt, eggs and molasses.
• Sift flour and the rest of the dry ingredients into creamed mixture and mix well.
• Add nuts and raisins and stir.
• Spread batter in pan.
• Bake 15-20 minutes.
• Cut into squares.

Steps:

• Thoroughly cream shortening and sugar.
• Add eggs and beat well.
• Sift dry ingredients; add to creamed ingredients alternately with buttermilk.
• Add nuts and fruits. (If you're using a stand mixer, go slowly; this will be hard on the motor.).
• Drop by heaping teaspoons onto greased cookie sheet.
• Bake at 375 about 10-12 minutes.

Steps:

• Preheat oven to 400 degrees.
• Cream together shortening, brown sugar, and eggs.
• Stir in coffee.
• Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon.
• Mix raisins and walnuts into the dough.
• Chill at least 1 hour.
• Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
• Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains.
• Do not overbake.

Steps:

• Preheat oven to 350 degrees.
• Grease one or two baking sheets.
• Cream butter and sugar until fluffy.
• Beat in egg and pumpkin.
• In a separate bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger.
• Add to pumpkin mixture, blending well.
• Fold in nuts and raisins.
• Drop batter by teaspoonfuls, 2 inches apart, onto baking sheet.
• Bake for about 12 minutes.
• Using a spatula, remove to cake rake to cool.
• Makes about 6 dozen cookies.

Steps:

• Heat over to 375 degrees and grease baking sheets.
• Cream margarine and sugar, add eggs and beat well.
• Stir in flour, oatmeal and spices.
• Add apple, fruit, nuts and milk powder and stir mixture until combined.
• Drop by tablespoon onto baking sheets, spreading lightly.
• Bake for approximately 10 - 12 minutes, depends on your oven.
• Enjoy!