spicy hermit cookies

This is called procrastination, people. When you have at least one and a half thousand words to go until you hit the target for the day (25,005 words on the 15th – it’s hump day and it hurts) but you’ve hit writer’s block (hard. ouch) you write about… well… spicy hermit cookies.

It’s National Spicy Hermit Cookie Day. Don’t ask me where, I was just procrastinating, I mean getting lost in the beauty of, I mean, reading Sweetapolita’s blog when she linked me to this site where they have a directory listing of National Dessert Days. I have a sneaking suspicion it’s predominantly US based but they do have National Peach Melba Day (January 13) so there’s hope for us Aussies.

So what, exactly, is a spicy hermit cookie? Well, I searched the interwebs, the fountain of all knowledge, and found this particular recipe on the Joy of Baking. Apparently, they’re called hermit cookies because they keep well, so they’re good to squirrel away, like a hermit, for later.

And they’re spicy.

I didn’t have all the proper ingredients, so I improvised. But they are just as good as real ones, I promise. (She says, having never tried an actual spicy hermit cookie.) Improvisation is encouraged in baking.

Try them! They’re good, I promise. And they’re good for procrastination, too. They are really easy to make and it’s fairly simple to swap some of the ingredients around if you don’t have them on hand.

Spicy Hermit Cookies

Adapted from the Joy of Baking (not to be confused with Joy the Baker.)

Ok, so I didn’t have allspice, so I swapped in ginger and nutmeg. I didn’t have raisins, so I swapped in sultanas. I skipped the dates and used slivered almonds instead of pecans. They’re still good. And a perfect cookie jar cookie.

115g butter, softened

1 cup brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups plain flour

1 tsp bi carb soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

1 cup raisins

1 cup pitted dates, chopped

1 cup pecans, chopped

Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.

Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla extract. Scrape down the sides of the bowl.

In a separate bowl, whisk together flour, bi carb soda, salt and spices. Fold into butter mixture in two batches. Fold in fruit and nuts.

Drop tablespoons of mixture onto the baking trays and bake 10-15 minutes, until lightly browned. Let completely cool, then eat with cold milk or store in amazing cookie jar for future munchies.

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