Page 151 - Classic Cookies with Modern Twists

Glazed Hermits

He rmits come in all shapes and size s. Some recipes call for
spreading the dough in a pan before baking, while others are free-
form cr eations resembling biscotti minus the second baking. My
version results in a thick raisin-studded dough baked in a

rect ang ular pan . I cu t the cookie into ngers, but it can also be
shaped into logs.
Th e vast quantity of raisins in this recipe results in moist, chewy
hermits that seem to improve with age. (New England shermen

used to take them to sea in tins because they keep well.) Th e
optional thin sugar y glaze on top helps too.

MAKES ONE 9-BY-13-INCH PAN

Baking spray or melted butter, for greasing
2 cups all-purpose flour

1¾ teaspoons baking soda

1½ teaspoons gr ound gin ge r
1 teaspoon fine sea salt

1 teaspoon gr ound cinnamon
¾ teaspoon allspice

3 cups go lden raisins

1½ cups whole wheat flour
¾ cup (1½ sticks) unsalted butter, room temperature

½ cup ligh tly packed ligh t brown sugar

½ cup gr anulated suga r