Recipe: Hermit Cookies

Schmelling Hay (David) loves a hearty snack cookie, something that sticks to the ribs. These are a spicy bar cookie which won't sit around and get old. Dark and chewy…wonderfully brown…these cookies will warm a dreary day.

Pre-heat the oven to 375 degrees Fahrenheit.

Into a small bowl add:

• 2 - Cups  Plus one Tablespoon All purpose Flour
• Use Bob's Red Mill Flour, it is GMO free
• 2 - Teaspoons baking soda
• 2 - Teaspoons Ground Ginger
• 1¾  -  Teaspoons Ground Cinnamon
• 1¾  -  Teaspoons Ground Cloves

In a mixing bowl cream (mix together until creamy)

• 9 - Tablespoons of softened butter
• 1 - Cup of packed brown sugar (C&H is "clean" by our standards)
• 1 - Large egg (cage free, pasture Raised, or organic)
• ¼ = Cup of Brier Rabbit Molasses

Cream the butter and sugar with your mixer until it turns pale and fluffy. Then add the egg, then molasses.  The slowly add the dry ingredients to the wet ingredients in the mixing bowl. Increase mixer speed to medium and beat just until the dough comes together, about 1 minute.

Then add:

• ¾ cup of Raisins (chopped or not)

Divide dough in half. Shape each half into a log about one and a half inches in diameter and about twelve inches long. Arrange the logs about two or three inches apart on an un-greased baking sheet.

Bake until the logs flatten out and are golden brown (fifteen to eighteen minutes), and while still very soft to the touch and puffy in the center. The dough will crack during baking and will seem slightly raw inside even when the logs are done. Allow them to cool completely before glazing.

GLAZE

• 1¾ Cups powdered sugar (C & H is still pretty good sugar)
• 3 Tablespoons milk (Buy the organic milk. You will really enjoy it with these cookies.)
•  ½ Teaspoon of lemon or orange peel zest
• Grate the fresh peel using a fine toothed grater, or buy the stuff already dried at Penskeys or Costco. 

Whisk the glaze ingredients together in a small bowl and drizzle over cooled logs using a fork or a spoon. Once the glaze is hardened, cut each log in 2 inch wide slices and love them as they ought to be loved.

Store airtight to maintain chewiness.

Enjoy!