Old-Fashioned Hermit Bars are a classic New England cookie that are spicy and sweet thanks to addition of cinnamon, ginger, nutmeg, and cloves. There are several variations, but the basic cookie/bar is full of spices and dried fruits (usually raisins). Origin of the name for these spicy bars is not known - and several theories exist, including that they look like a rough brown hermit's robe. Regardless of the origin, the name is intriguing as it evokes the idea of the hermit saints - those who isolated themselves from society to live a life of asceticism. There is a tradition of holy hermits (Eremites, "inhabitants of a desert" from the Greek eremos). Several well known hermit saints have January feast days: St. Simon Stylites (January 5) and St. Paul, the first Christian hermit (January 15) and St. Anthony of the Desert (January 17), father of Western monasticism. And while a life of asceticism would not include indulgent sweets, in this week of two great hermit saints, you can still enjoy some hermit bars or cookies.
Old-Fashioned Hermit Bars
Ingredients
2 cups flour
2 tsp baking soda
1½ tsp cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
½ cup butter
1 cup brown sugar
¼ cup molasses
1 egg
2/3 cup chopped raisins (or other dried fruit, ie cranberries)
1 cup powdered sugar
5 tsp milk
Instructions
In bowl combine together the flour, baking soda, spices, and salt. Set aside.
In a large bowl cream butter and sugar until light and fluffy. Add the molasses and egg and continue to mix. Gradually add the flour and spices mixture until just combined. Stir in the raisins.
Chill the dough for 30 minutes. While the dough chills, preheat the oven to 375° and grease a large baking sheet or line with parchment paper.
After chilling shape it into a ball and divide in two. Shape each half into a log, 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.
Bake on the center rack for 15 minutes, or until the edges are just barely crisp.
While bars are cooling, combine the powdered sugar and milk until smooth but not too runny. Drizzle over the baked logs while they are slightly warm.
Allow the icing to firm up then cut into bars.
In a large bowl cream butter and sugar until light and fluffy. Add the molasses and egg and continue to mix. Gradually add the flour and spices mixture until just combined. Stir in the raisins.
Chill the dough for 30 minutes. While the dough chills, preheat the oven to 375° and grease a large baking sheet or line with parchment paper.
After chilling shape it into a ball and divide in two. Shape each half into a log, 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.
Bake on the center rack for 15 minutes, or until the edges are just barely crisp.
While bars are cooling, combine the powdered sugar and milk until smooth but not too runny. Drizzle over the baked logs while they are slightly warm.
Allow the icing to firm up then cut into bars.
[Variations on the hermit cookie genre can include drop cookies or flatten the dough in a baking dish for brownie style.]
There are so many hermit saints of the Church, that Hermit Bars can be a feast day item throughout the year.
St. Paul, the Hermit - Pray for Us!
St. Anthony of the Desert - Pray for Us!
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