Old fashioned hermit cookies are a much loved New England treat. They are soft and chewy, studded with raisins and have a touch of spice and molasses. With this recipe, from the folks at Canadian Living, hermits are given a makeover with traditional Christmas cake flavours. Loaded with lots of candied fruit and nuts, these full-flavoured morsels are easy to make. The result is one that even those 'fruitcake haters' out there will enjoy!
Fruitcake Hermit Cookies
1/2 cup unsalted butter, softened
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 tsp rum extract
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1 cup red candied cherries or green candied cherries, quartered
1 1cup raisins
1 cup candied citrus peel
3/4 cup coarsely chopped pecans
84 pecan halves
1-1/3 cups icing sugar
3 tbsp amber rum
In large bowl, beat together butter, shortening and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in rum extract.
In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt. Stir into butter mixture in 3 additions. Stir in cherries, raisins, citrus peel and chopped pecans.
Drop by 1 tbsp, 2 inches apart, onto parchment paper–lined baking sheets. Press pecan half (if using) onto each. Bake in 350°F oven until bottoms are golden brown but centres are still soft, about 14 minutes. Transfer to racks; let cool completely.
In bowl, stir icing sugar with rum until smooth; drizzle about 1/2 tsp over each cooled cookie. Let dry until set, about 10 minutes.
Even the fruitcake haters will love this!!
Posted by: bellini | December 19, 2011 at 10:54 AM
Exactly bellini (alhtough I'm not a good judge since I LOVE Christmas cake).
Posted by: JDeQ | December 23, 2011 at 04:38 PM