Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup dried apples, chopped
- 1/2 cup raisins
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped dried apples and raisins.
7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly browned.
9. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 9g
Carbohydrates: 24g
Protein: 2g
Sodium: 70mg
Sugar: 14g
Substitutions for ingredients:
- Instead of dried apples, you can use fresh apples that have been peeled and grated.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a different flavor profile.
- Drizzle with a simple glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough once you add the dry ingredients, or the cookies may become tough.
- If the dough is too sticky to handle, refrigerate it for 30 minutes before shaping into cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle with cinnamon sugar or top with a dollop of whipped cream.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
These cookies make a great snack or dessert on their own, but you could also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the cookies spread too much during baking, try refrigerating the dough for 30 minutes before shaping into cookies.
- If the cookies are too dry, try adding a tablespoon or two of milk to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from becoming stale or dry.
Food history:
Hermit cookies are a traditional New England treat that date back to colonial times. They were originally made with molasses and spices, and were often called "plum cake" because of the dried fruit that was used.
Flavor profiles:
These cookies are sweet and spicy, with a warm cinnamon flavor and a hint of nutmeg. The dried apples and raisins add a chewy texture and a fruity sweetness.
Serving suggestions:
Serve these cookies as a snack or dessert, or package them up as a homemade gift for friends and family.
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