Hermits

These cookies have a long history in New England, where precious stores of them were packed away in sea-chests aboard Clipper ships. They will last for months if kept in an airtight container, and the flavor improves with age.

Hermits

by Maurita Plouff

May be doubled. Unbaked logs of dough may be stored, well wrapped, in the refrigerator for a week.

Sift together:

2 cup + 1 Tablespoon flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground cloves

1/2 cup (1 stick) + 1 Tablespoon unsalted butter
1 cup packed dark brown sugar
1 large egg
1/4 cup dark molasses
3/4 cup raisins

Heat oven to 375º F. Line a cookie sheet with parchment paper.

Cream the butter and sugar until light & fluffy. Add the egg and mix well, then add molasses and mix again. Add the dry ingredients and raisins, and mix slowly until the dough comes together.

Divide the dough in half. Shape each half into a log about 1 1/2” diameter and about 12” long. Put on single cookie sheet with three inches space left between - if your cookie sheet isn't that large, just use two. Sprinkle the tops of the logs heavily with granulated sugar.

Bake about 18 minutes, until puffy but still soft in center. Let cool, cut crosswise into bars, and store in an airtight tin.