Saturday, March 26, 2011

Hermit Cookies

cinrose chino-1170
These are one of my favorite cookies. I tend to prefer the lighter cookies....without chocolate.

cinrose chino-1180
This one has walnuts and dried fruit. I normally use golden raisins, but I goofed and didn't have any when I felt like making these, so I chopped up some dried apricots that I had instead. Worked like a charm.

cinrose chino-1176
If you ask me, the icing is the best part.

cinrose chino-1174
Can you see all the spices???

cinrose chino-1182

Hermit Cookies
adapted from 101 Cookbooks

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup unsalted butter (1 stick), at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup golden raisins or dried apricots, chopped
1 cup walnuts chopped
1/4 cup milk

for the icing:
1 cup powdered sugar
4-5 tablespoons heavy cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Add the flour, baking powder, salt, cloves, cinnamon and allspice into a bowl. Mix well and set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and the vanilla. Mix until combined. Scrape down the sides of the bowl if necessary. Add the raisins (or other dried fruit) and walnuts and mix again until just combined. Slowly add the dry ingredients in three batches, alternating with the milk. Throw the dough in the refrigerator to chill for an hour or so. (Sometimes I make the dough the day before and then bake it off the following day.)

Scoop the cookie dough in 1 tablespoon portions onto a parchment paper lined cookie sheet. Space them about 1 inch apart. Back for 12 to 15 minutes, or until bottoms are a golden brown. Let cool completely before icing.

While the cookies are cooling, mix up the icing. Whisk the powdered sugar, heavy cream and vanilla together in a bowl. Add more powdered sugar if icing is too 'loose'.... I really like this icing to be a little thick and stay on top of the cookie...but that's just me.

Once cookies have cooled, with either an offset spatula, spoon or knife (whichever works best for you), get to frosting each cookie. Let the cookies sit for about an hour or so until the icing sets.

Then eat them!!! Yum!


  1. YUM. i want some right now. i love spice type cookies. these looks deliciously soft. are they?

  2. Thanks Kristin. They are. Let me know if you try them.

  3. Oh yes! I can see all the spices. But that icing really does look divine!

  4. Oh yes. I love chocolate but these look heavenly Sam! That frosting is calling to me :) Gorgeous images....