Hermits

Apricots, figs, and raisins... oh my! These ingredients are all jumbled into this fabulous recipe! I had always heard of Hermits but since Miami isn't very Americanized, I was never able to find out what hermits were. Imagine my surprise when I saw that hermits were the third recipe in Great Cookies: Secrets To Sensational Sweets by Carole Walter. As I was reading the ingredients, I saw that these hermits included apricots, figs, and raisins. At first, I thought that these would be too chunky or just too fruity for my taste. Boy, was I wrong! These ended up being perfect: chewy, great texture, and amazing taste (you could taste everything, as opposed to just having all the tastes blend together and then not be able to distinguish the individual tastes).

First, I mixed apricots, raisins, figs, and walnuts together in a bowl. Then, I poured some Grand Marnier into the bowl, so that the fruits and nuts can absorb the flavor.

In a separate bowl, I combined the flour, cinnamon, baking powder, salt, nutmeg, allspice, and baking soda.

With my electric mixer, I beat the butter and orange zest until it was creamy.

I then added the brown sugar...

...granulated sugar...

...eggs (one at a time)...

...molasses and the vanilla.

After adding most of the wet ingredients, I added the flour mixture.

Even though the directions said to add the flour mixture simultaneously with the sour cream, I decided to add the sour cream after the flour. As I was adding the flour, I noticed that the batter wasn't dry, so I didn't see it necessary to mix in the sour cream with the flour.

I then folded in the fruits and nuts.

The batter was then refrigerated overnight (even though the directions said 1 hour... I made these late at night, so that's why I left it overnight).

Each cookie was about 2 teaspoons of batter.

Here they are fresh out of the oven! Yes, I know some of them are bigger, but those were the final ones. I was testing out to see how they'd turn out if bigger.

I really like how you can see the fruits from on top. It adds some prettiness to the cookies.

These were a hit with my family and co-workers. They all liked the flavor and texture alot. The nut lovers really liked them also for the crunchiness of the walnuts. None of the people that tried these had ever tried hermits before, but I'm sure they'll be wanting them more from now on.

Hermits
*makes about 6 dozen 2 1/4-inch cookies*

Ingredients:
2 cups diced mixed dried fruit, such as apricots, raisins, and figs, plumped
1 cup coarsely broken walnuts
1/2 cup Grand Marnier (or other orange liqueur)
2 1/2 cups all-purpose flour, spooned in and leveled
1 1/2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp salt
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, slightly firm
2 tsp grated navel orange zest
1 cup lightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup light unsulfured molasses
1 tsp pure vanilla extract
1/4 cup sour cream

Directions:
1) Combine the plumped dried fruits and walnuts in a medium bowl. Pour in the Grand Marnier and stir to coat the fruit and nuts. Set aside to macerate for at least 30 minutes.
2) Strain together the flour, cinnamon, baking powder, salt, nutmeg, allspice, and baking soda. Set aside.
3) In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and orange zest on medium-low speed until creamy and lightened in color, about 2 minutes. Add the brown sugar, 1/2 cup at a time, then the granulated sugar and beat for 2 to 3 minutes. Blend in the eggs, 1 at a time, mixing to combine. Scrape down the side of the bowl as needed. Add the molasses and the vanilla extract and mix for 1 minute longer.
4) Reduce the mixer speed to low, then add the dry ingredients alternately with the sour cream, three parts flour to two parts sour cream, blending just until combined.
5) Drain the fruit and nut mixture, blot dry on paper towels, and using a rubber spatula, fold into the batter. Cover and chill for 1 hour.
6) Position the shelves in the upper and lower thirds of the oven. Heat oven to 375F. Line the jelly roll pans with baking parchment.
7) Drop by rounded teaspoons onto the baking sheets, placing the mounds about 2 inches apart. Bake for 11 to 13 minutes, or until golden brown, rotating the pans top to bottom and front to back toward the end of the baking time. Let stand for 2 or 3 minutes before loosening with a thin metal spatula. Transfer to cooling racks.



Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter