Weekend Cooking, hosted by Beth Fish Reads, is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more info, see the welcome post. This week's recipe is for Hermits in cookie form. Generally they're baked in a large pan and cut into bars. When we first moved from MA to FL, I had a part time job and one week brought in Hermits for the marketing department. A lot of people who live in FL are transplants. I was really surprised that only one person knew what Hermits were. In New England, they're practically a staple! Anyway, I chose this recipe because it is easier than the bar recipe which can tend to be dry if you don't take them out at exactly the right time. Molasses Hermits:2 c. all purpose flour
1 tbsp. cinnamon
1 tsp. ground ginger
3/4 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 stick of butter (softened)
1 c. light brown sugar
1 lg. egg
1 tsp. vanilla
1/4 c. molasses
1/4 c. sour cream
1 c. raisins
Cream butter and sugar. Add egg and vanilla. Sift together dry ingredients and add alternately with molasses and sour cream. Add in raisins.
Bake at 350 degrees for 11-13 minutes. For my oven, 11 minutes is perfect. My friend Carol glazes her hermits. I don't feel it's necessary but if you would like to glaze them, here's an easy recipe :
2 tbsp butter
1 c. confectioner's sugar
5 tsp. milk
1/2 tsp vanilla
Glaze while hermits are still slightly warm.
Enjoy!



























