Hermit CookiesFrom akarlin 8 years ago
- 2 cups unbleached all-purpose flour (about 10 ounces) shopping list
- ½ teaspoon baking soda shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/4 teaspoon ground allspice shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1/2 teaspoon table salt shopping list
- 8 tablespoons unsalted butter (1 stick), melted and cooled shopping list
- 1/2 cup packed light brown sugar (3 1/2 ounces) shopping list
- 2 large eggs , 1 whole and 1 separated, white lightly beaten shopping list
- 1/2 cup molasses (light or dark), about 6 ounces shopping list
- 1 1/2 cups raisins shopping list
- tablespoons confectioners' sugar (optional) shopping list
How to make it
- Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.
- Whisk the melted butter and brown sugar together in another medium bowl until just combined. Add the whole egg, egg yolk, and molasses and whisk thoroughly. Using a rubber spatula, fold the dry ingredients into the molasses mixture until combined. Stir in the raisins. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a rubber spatula, divide the dough in half and place both halves on the lined baking sheet, 4 inches apart. Shape each half into a log that measures 14 inches long, 2 inches wide, and 2 inches high. Brush the logs with the beaten egg white.
- Bake 20-25 minutes, until the tops of the logs have browned and spring back when touched. Set the pan on a cooling rack and cool for 15 minutes. Transfer the logs to a cutting board. With a sharp chef's knife or serrated bread knife, cut the logs crosswise into cookies about 2 inches thick. When the cookies have completely cooled, dust with confectioners' sugar if desired.
The Cookakarlin Washington, DC
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