Hermits, which originated in colonial New England, supposedly gained their name because the flavor of the cookie improves after being stowed away—like a hermit—for a few days. These bars, topped with brown sugar icing and candied ginger, are best eaten a day or two after they’re baked so the flavors have a chance to deepen.
Recipe information
Yield
Makes about 3 dozen
Ingredients
for the cookies
1
1
3
3
1
1
1
1
1
1
1
1
1
3
for the icing
1
2
2
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.
Step 2
Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
Step 3
Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
Step 4
Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.
Step 5
Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners’ sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners’ sugar, a teaspoon at a time. Let cool slightly.
Step 6
Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.