Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried cranberries and chopped walnuts.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 12-15 cookies
Nutritional information:
Calories: 180
Fat: 10g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 100mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 13g
Protein: 2g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried cherries.
- Chopped walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 teaspoon of orange zest for a citrusy twist.
- Substitute the cinnamon and nutmeg with 1 teaspoon of pumpkin pie spice for a fall-inspired flavor.
- Add 1/4 cup of mini chocolate chips for a chocolatey addition.
Tips and tricks:
- Don't overmix the dough, as it can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker 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:
Reheat the cookies in the microwave for 10-15 seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a festive platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with chopped walnuts or dried cranberries.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cookies as a dessert after a meal.
Troubleshooting advice:
If the cookies are too flat, try chilling the dough before baking. If they are too dry, try reducing the baking time.
Food safety advice:
Store the cookies in an airtight container to prevent contamination.
Food history:
Hermit cookies are a traditional New England cookie that dates back to the 1800s. They were originally made with molasses and spices, but over time, different variations have emerged.
Flavor profiles:
These cookies have a warm and spicy flavor from the cinnamon and nutmeg, with a sweet and tart burst from the dried cranberries.
Serving suggestions:
Serve the cookies as a snack or dessert.
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