Ran out of butter so used part oil. Happy Hannuka.
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I was reading about these just now. I have never had a “hermit.” They must be a regional thing …?
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This seems like halfway to a biscotti?
Kind of classic American, I think, but not something I knew growing up. The first version I made was from Maida Heatter’s original cookie book.
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They’re like a chewy bar cookie. Most recipes I’ve seen are baked in a pan like typical bar cookies.
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There’s a thread somewhere about Hermits. I will find it. They originated in New England but they are also common in Ontario.
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With considerable help from family, we made this Snowflake Kransekake. (Sugar Cookies with Royal Icing)
More photos and info on my Cookie Help! thread.
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From New England, I’m very familiar with Hermits. Yours are picture perfect RStuart! Now I want to make a batch!
For those wondering about the texture they aren’t like biscotti, they are softer and chewier.
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It turned out beautifully!
I saw the post, @GretchenS and meant to comment on it! I like that they don’t include candied fruit like raisins or currants. It’s been printed, and I might play around with it next week after this week’s work is done. Looks VERY easy!
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I grew up on hermits in Rhode Island but they never had frosting on them! Probably should have. I would have loved that!
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The hermits I grew up with in Massachusetts also didn’t have icing and were cut into largish squares. I make them now as RStuart did and add a little orange zest to the simple icing.
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I often make hermits either in the shapes shown above or pressed in a baking pan. I add candied ginger if I have it on hand but I always include raisins.
Hermits are a soft cookie which tastes even better the next day. No icing.
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I like to use lemon juice in the icing, which makes a good complement to the spices.
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NY Times article on panettone:
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Thank you! They went over well at work!
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IT is very easy… I let the dough rest for a few hours.
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I looked at the recipe again when I got home last night and I KNOW I’m making this - perhaps on Saturday afternoon. I think they’ll go nicely with the Lemon Posset I plan to make for dessert for Christmas dinner.
How are you storing them - in an airtight tin?
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