I was browsing online the other day and I found a recipe for a different kind of cookie that I am planning on trying this weekend. I wanted to share it with you – thought you might like to try something unique that has an interesting history. In colonial times, women made hermits for their sailor husbands, who would bring them along on long ocean voyages. These cookies pack and keep well in small tins. It’s not likely you’ll have to worry about storing them long, though!

Spiced Hermits

2 cups flour
3/4 teasp cinnamon and ginger
1/2 teasp nutmeg
1/8 teasp cloves
3/4 teasp baking powder and soda
1/2 teasp salt
1/2 cup butter
1 1/4 cups brown sugar (I will use sucanat)
1 large egg plus 1 egg yolk (room temperature)
3 tablespoons molasses
1 1/2 teasp vanilla
3/4 cup chopped walnuts
1/2 cup raisins

Egg Glaze

1 egg beaten with 1 teasp water

1. Use two heavy baking sheets.  Cut parchment paper to fit each sheet and then cut the parchment again in half lengthwise.  You will now have four rectangular pieces of parchment.
2. Heat oven to 375.
3. Combine flour, spices, baking powder, baking soda, and salt in a medium sized bowl.  Set aside.
4. In another bowl with an electric mixer, combine butter and sugar (sucanat) and beat at medium speed for one minute.  Add the egg and yolk and beat for another minute.  Add the molasses and the vanilla and beat for another minute.
5. Using a wooden spoon, add 1 cup of the dry ingredients into the creamed mixture.  Stir in the walnuts and raisins.  Add the remaining dry ingredients.  This will produce a fairly dense dough that is hard to stir.  If it’s not stiff enough, add another tablespoon or two of flour.  Turn out onto a floured surface and divide into four equal pieces.
6. Flour your hands and roll the first piece into a log about 12 inches long.  Place this onto one of the parchment pieces.
7. Place this log (with the parchment) lengthwise onto the baking sheet (leave room for a second log beside it).  Slightly flatten the log into a rough rectangle so the dough is about 3/4 inches thick and 1 1/4 inches wide.
8. Repeat these steps for a second piece of dough and place the log (with parchment) on the same baking sheet.  Use a pastry brush to paint both bars with the egg glaze.  This will give the cookies a shiny finish.
9. Bake the bars in the center of the oven for 11-12 minutes.  While these are baking, prepare the third and fourth pieces in the same way.
10. When the bars are done they will have flattened out.  They may seem somewhat squishy and underdone, but this is fine.  They will firm up as they cool.
11. Place the baking sheet on a cooling rack and let cool for 10 minutes.  Lift the parchment pieces with the bars and place onto a large cutting board.
12. While the bars are still warm, cut into 1 1/2 inch wide sections with a sharp, serrated knife.  Cool thoroughly and store in an airtight container.

Makes 32 hermits

Doesn’t this sound good?  I love making things like this with a history…makes things come alive for my kids and they enjoy this addition to treats.  I’m definitely making these this weekend and will let you know how they turn out.  If you try them, please tell me how yours turned out, too!