Glazed HERMIT COOKIES
2 cups flour………………………………………...2 tsp. baking soda
2 tsp. cinnamon…………………………………...1 tsp. ginger
1/4 tsp. cloves…………………………………......1/4 tsp. salt
1/2 cup (1 stick) butter, softened……………......1 cup brown sugar (I use dark)
1/4 cup Molasses……………………………….....1 large egg
3/4 cup raisins (or dried cranberries) ~ you could also use chopped nuts, but we don't like them that way
OPTIONAL: 2 TB crystallized ginger (minced)
GLAZE:
1-1/2 TB orange juice……………………………3/4 cup powdered sugar
***
(1) Preheat oven to 350. Line a baking sheet with parchment paper & set aside.
(2) Combine dry ingredients in a medium bowl and set aside.
In a large bowl, cream the butter and sugar. Add molasses and then the egg.
Combine well then stir in the dry ingredients. When it comes together, add the raisins/ginger.
Divide dough in half and form each piece into a 12” log. Put the logs on the baking sheet a few inches apart. Flatten the logs slightly (to about 2-3” across). (NOTE: If they seem too thick, you can double the width of the logs, and then cut the cooled logs in half lengthwise later, before cutting into bars.) TIP: You may want to dampen your hands (or dust them with flour) so the dough doesn't stick while you play with the logs.
Bake for 13-15 minutes (until only a slight indentation when you touch the outer edge)…. Don’t let them brown at the edges! Let them cool on the baking sheets for a few minutes, then drizzle the glaze on top and spread with a brush.
GLAZE
In a small bowl, whisk together orange juice and powdered sugar until smooth. Let the glazed bars sit until the glaze hardens, about 15 minutes. Cut logs into about 3/4” bars. (I use a long, thin serrated bread knife.) Cookies can be stored in an airtight container at room temperature for up to 5 days, or freeze (well wrapped & I put them in Rubbermaid containers) for up to 3 months.
Makes about 5 dozen (more or less ~ depends how big you make them)