I’m updating this post a bit because the old version was a little to chatty with me going on and on about family Thanksgiving and my hair. Meh. Who cares? How about a Hermit Bars recipe, instead?
This is my streamlined version of an old Hermit Bars recipe from Cook’s Illustrated. I apologize for the old photo and will try to take a new one soon.
- 8 tablespoons butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup molasses
- 2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground mace (or pinch of nutmet
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (use less if using salted butter)
- 1 cup raisins (plumped)
- 1/2 cup chopped pecans, toasted
- 1 egg, beaten
- Preheat oven to 350 degrees F. Cream together butter and sugar using high speed of electric mixer. Beat for 3 minutes. Beat in eggs and molasses.
- In a separate bowl, stir together all dry ingredients. Stir dry ingredients into molasses mixture. Stir in raisins and nuts.
- Line two baking sheets with parchment or Silpats. Divide dough into 2 sections and form two logs of about 14x2 inches. Brush logs with beaten egg. Bake for 15 minutes. Let cool for 15 minutes. Slice each log at an angle about 2 inches thick. Makes about 16 bars.