I’ve a weakness for molasses cookies of all kinds. The best of them are deeply, darkly, delicious; chewy, both sharp and mellow with spices, and will keep a good long while – that is, if I can hide them from my family long enough.
Because they’re such good keepers, and because the dense rectangles pack well, they’re perfect cookies to send in the mail. This year, I participated in the Great Food Blogger Cookie Swap. What is that, you may ask? Well, let me tell you!
The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog.
Traditional Hermit Cookies
- 2 c + 2 Tbsp all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- scant 2 tsp ground cloves
- 1/2 c + 1 Tbsp unsalted butter (that’s 1 stick plus a bit)
- 1 c (packed) dark brown sugar
- 1 lg egg
- 1/4 c molasses
- 3/4 c raisins
Heat oven to 375˚. Do not grease cookie sheet, though you may use parchment paper. Sift or sieve the dry ingredients together.
Cream butter and sugar until it is light and fluffy. Add the egg, mix well, and then add the molasses, again mixing well. Add the dry ingredients and raisins, mixing slowly so the flour doesn’t fly all around the kitchen. Stop when the dough comes together.
Divide the dough in half. Shape each half into a log about 1 1/2″ in diameter, about 12″ long. (You may wrap the dough logs and refrigerate them for a few days if you like to do things ahead of time.) Put two logs on a single cookie sheet, leaving at least 3 inches between. Sprinkle the tops of the logs liberally with granulated sugar.
Bake 17-18 minutes, until puffy but still soft in the center. Cool, then cut crosswise into bars, and store in an airtight tin.