Bring some warm spices and history into your home with these New England-style Hermit Cookie Bars. The hermit cookie dates back to the late 1800s and was originally round and much lighter in color, however, this recipe uses rich molasses mixed with cinnamon, ginger, nutmeg, and cloves creating a darker version of the spiced cookie. Feel free to substitute the raisins with chopped pitted dates and walnuts for the pecans to make your own tasty variation.  

Hermit Cookie Bars

  • Servings: 16
  • Difficulty: 2 hours and 45 minutes
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Ingredients

  • 2 cups all-purpose flour
  • ¾ cup light brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger 
  • ¼ tsp ground nutmeg
  • ⅛  tsp ground cloves
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened 
  • ⅓ cup unsulphured molasses
  • 2 large eggs
  • ¾ cup raisins
  • ½ cup chopped pecans

Directions

1) Line two Suvie pans with parchment paper and lightly grease. 

2) In a medium bowl, whisk together flour, light brown sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. 

3) In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and molasses on medium speed until light and fluffy, scraping bowl halfway through, about 2 minutes total. Scrape down sides of bowl again, add eggs, and beat on medium-low speed until incorporated, about 30 seconds. 

4) Add dry ingredients and beat on slow speed until combined, about 30 seconds. Scrape down sides of bowl again and gently fold in raisins and pecans. Alternatively, items can be beaten with a hand mixer in a large bowl at the same speed.

5) Using greased fingertips, evenly spread dough between prepared pans and load into upper cooking zones of Suvie. 

6) Fill reservoir, enter cook settings and set to Cook Now or Schedule. 

My Cook > Slow Cook

Slow Cook: High, 1 hour

Starch: 0 minutes

7) After the cook, remove cookie bars from Suvie. Slice each pan into 8 servings.

8) To serve, divide cookies between plates.

Alternative Cooking Instructions

  • Preheat oven to 350°F.
  • Line 9”x9” baking dish with parchment paper and lightly grease parchment with butter. 
  • In a medium bowl with a spatula, combine dry ingredients.
  • In the bowl of a stand mixer, beat together butter and molasses on medium speed until light and fluffy scraping bowl halfway through, about 2 minutes total. Scrape down sides of bowl again, add eggs, and beat on medium-low speed until incorporated, about 30 seconds. 
  • Add dry ingredients and beat on slow speed until combined, about 30 seconds. Scrape down sides of bowl again and gently fold in raisins and pecans. Alternatively, items can be beaten with a hand mixer in a large bowl at the same speed.
  • Using greased fingertips, evenly spread dough in baking dish.  Bake 10-15 minutes, until a knife inserted into the middle comes out clean.
  • To serve, slice cookies into 16 equal servings and divide between plates.

Nutrition

Nutritional Information per serving (16 servings per recipe): Calories 217, Total Fat 5g, Total Carbohydrates 39g, Total Sodium 51mg, Total Protein 3g

CategoriesAmerican Dessert
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