Ran out of butter so used part oil. Happy Hannuka.
I was reading about these just now. I have never had a “hermit.” They must be a regional thing …?
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.
They’re like a chewy bar cookie. Most recipes I’ve seen are baked in a pan like typical bar cookies.
There’s a thread somewhere about Hermits. I will find it. They originated in New England but they are also common in Ontario.
With considerable help from family, we made this Snowflake Kransekake. (Sugar Cookies with Royal Icing)
More photos and info on my Cookie Help! thread.
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.
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!
I grew up on hermits in Rhode Island but they never had frosting on them! Probably should have. I would have loved that!
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.
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.
I like to use lemon juice in the icing, which makes a good complement to the spices.
NY Times article on panettone:
Thank you! They went over well at work!
IT is very easy… I let the dough rest for a few hours.
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?