|I think I need to clean the camera lens on my iPhone; |
I wasn't going for this "gauzy" effect. In real life, these
cookies are dark brown and filled with raisins.
But while picking up some groceries at the Stop & Shop, I eyed a Styrofoam tray of eight hermit cookies near the deli and picked them up. And they were delicious! I limited myself to one hermit per day, and enjoyed every bite.
So now that we’re back home and in our regular routine, I decided to snatch back a piece of Ptown and make a batch of hermits. I found this recipe on the King Arthur Flour Company website, and it was really easy and quick. One tip to stress: don’t overbake these brown babies. You want them moist and chewy, not all dried up. Better a little undercooked than overcooked.
- 1 cup granulated sugar
- 1/2 cup shortening
- 1/2 cup (1 stick) margarine (I used butter – shoot me)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups All-Purpose or Whole Wheat flour (I used 2 cups whole wheat and I cup AP)
- 1/2 cup molasses
- 1 cup raisins, either dark or golden