CHEWY NUTMEG HERMITS
When the temperature drops outside, its time for some warm and comforting activities inside. For me, that means heating up the oven and baking.
These classic hermits thaw out that end-of-year chill with the combined aroma of nutmeg, molasses, allspice, and walnuts as it wafts through the halls of our home.
The age-old practice of finding new inspiration in basic items on-hand inspires me. Paving the way to add new and special touches to time-honoured recipes.
One chilly afternoon, right here in my little prairie kitchen, I decided to add a dash of the different to a familiar cookie recipe. Using things I already had in our pantry and a craving for something that tastes like snow is coming.
Total Prep Time: 45 Minutes
Servings in Recipe: 2-4 Dozen
Serving Size: 1-2 Cookies
CHEWY NUTMEG HERMITS
- 1 cup margarine or softened butter
- 2 cups brown sugar (or brown sugar substitute), firmly packed
- 2 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1 1/4 cups chopped walnuts
- Preheat oven to 375F/190C
- In a large bowl or stand mixer, beat butter or margarine and brown sugar until light in color and fluffy. The longer you beat them together, the lighter and fluffier the mixture gets.
- Crack in both eggs and as they spread across the butter and sugar mixture, dribble in the molasses and vanilla extract.
- Combine all this on medium speed in your mixer, or by hand, until all return to that creamy, dreamy consistency.
- In a separate bowl, whisk together your dry ingredients. Flour, baking powder, baking soda and salt and spices.
- Slowly add the dry ingredients to the wet ingredient mixture until that magical cookie dough begins to form.
- Once formed, add the walnuts to your soft dough and slowly fold together (on a slow speed with the dough attachment, if using a stand mixer).
- Using two tablespoons or a small ice cream scoop, drop dollops of your spiced mixture (that already smells good!) onto parchment covered baking sheets. Dollops should be placed at least 2 inches apart to allow for spreading during baking.
- Bake for 10 minutes, rotating each baking sheet 180 degrees about half way through.
- Once done, remove the baking sheets from the oven and inhale that heady, spicy perfume reminiscent of days gone by.
- Place cookies on a wire rack or paper towels to cool.
- Sample one immediately and delight in how much pleasure a simple cookie can bring.
- Store the rest in your cookie jar and enjoy the bliss.
Time to pour some wine, turn on some nice music and treat yourself and your loved ones to some of the best culinary meditations on the web.
Relax. Create. Enjoy.