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Our favorite hermits recipe includes an easy glaze topping for just the right amount of extra sweetness. Similar to biscotti, traditional hermits are made by baking a long “log” of dough that is then cut into bars. This gives classic hermits their chewy centers and crisp edges.
If you prefer, however, you can make hermit bars in a square pan, yielding a hermit that looks more like a brownie, or soft hermit cookies in the more familiar “drop” style. Cut your glazed and almost-cooled hermits into bars, and enjoy!
Preheat oven to 275 degrees F (135 degrees C). Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients.
Thanks to the perfect blend of molasses, brown sugar, raisins, ginger, and cinnamon, old-fashioned hermit bars are spicy and sweet. Made with a flavorful combination of molasses, raisins, and spices such as cinnamon, ginger, nutmeg, and cloves, hermits are especially nice during the holiday season, but I love them year-round.
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