Description
Experience a bold revival of a classic with these thick and chewy Hermit Cookies, loaded with crunchy walnuts and sweet currants. Infused with a powerful trio of cinnamon, cloves, and allspice, these monster-sized treats are finished with a decadent vanilla icing for the ultimate spice experience.
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 cup unsalted butter, room temperature
- 1 cup natural cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup currants
- 1 cup chopped walnuts
- 1/4 cup milk
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Sift the whole wheat pastry flour, baking powder, salt, cloves, cinnamon, and allspice together in a medium bowl and set aside.
- In an electric mixer, cream the butter and cane sugar until light and fluffy, then beat in the egg and vanilla extract.
- Fold in the currants and chopped walnuts until evenly distributed throughout the mixture.
- Add the dry ingredients in three batches, alternating with the milk, mixing just until combined.
- Cover the dough and refrigerate for at least one hour or overnight to allow the flavors to meld.
- Preheat the oven to 350°F and drop level tablespoons of dough onto baking sheets, flattening slightly with damp fingers.
- Bake for 12 to 15 minutes until the bottoms are deep golden brown, then cool completely before applying a thick layer of vanilla icing.
Notes
To ensure your cookies have the perfect chew, avoid over-mixing the dough once the flour is added. If you prefer a flatter cookie, you can omit the chilling step, though the spices will not be as pronounced and the texture will be less dense.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American