Hermit Cookies

Hermit Cookies
Adapted from 101cookbooks.com ( THANK YOU!) 

I just love baking with spiced. Not only in the kitchen but just the whole house smell so good with it. It makes me feel at home. Feel warm even when it's cold. Also, it makes me feel so hungry that i feel more "eating" than "tasting" the batter before baking them. Yes, i always taste the batter .. all kinds of batter! Sometimes i find them even taste better than baked one :D This Hermit Cookies is just so de-li-ci-ous. I also like the contrast of the color of cookies and the icing. They get along so well together. I baked this once for my lovely neighbors who decided to all come outside on one shiny afternoon to take a sun bath and chat between parents while, at the same time, look after their kids playing all together on the street. What a nice neighborhood! and and and they said they like this cookies ^^ 

For the cookies, you will need: 3 dozen cookies

• 1 cup all-purpose flour
• 1/2 cup wholewheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground clove
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup dried wild blueberries
• 1/2 cup pitted dates, about 7 dates, chopped into small cubes
• 1 cup chopped walnuts
• 1/4 cup milk

 
How to: for the cookies

1. Preheat oven to 350 F. Racks in the top and bottom third.
2. In a medium bowl, sift together -- flour + baking powder + salt + clove + cinnamon + all spice -- set aside.
3. In a bowl of electric mixer, cream together -- butter + sugar -- 
4. Add -- egg + vanilla extract -- scraping down the side of the bowl from time to time until well blended.
5. Add -- wild blueberries + walnuts + dates --
6. Add -- dry ingredients -- into 3 batches, alternating with -- milk --
7. Cover and chill for an hour.
8. Scoop the cookie dough (1 level tablespoon at a time. i use small size ice cream scoop) onto un-greased cookie sheets, leaving an inch between cookies.
9. Dampen your fingers with a bit of water and gently flatten the dough (i use fork).
10. Bake until the bottoms of the cookies are deeply golden, about 15 minutes. Cool on wire rack.

For the icing, you will need:

• 1 cup icing sugar, sifted
• 4-5 tablespoon whipping cream
• 1 teaspoon pure vanilla extract

How to: for the icing

While the cookies are cooling, in a small bowl, whisk together -- icing powder + whipping cream + vanilla extract -- until well combined. Use immediately!  

* If you think this is too much in quantities (are you sure?!?!?!). Just scoop some cookies dough on baking sheet and place in the freezer for 30 minutes until set. Transfer shaped and un-cook cookies dough into a Ziplock bag, lay on one layer. When you need them, just bake them in the oven. You might need to bake them a little longer thought. Good luck!

Now, Let's go make some & ENJOY ^_^

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