Hermits
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 large egg
- 1/4 cup brewed coffee, cold or milk
- 1 1/4 cups dark raisins
- 3 ounces (about 2/3 cup) coarsely chopped walnut pieces
- 3 or 4 cookie sheets or jelly roll pans, covered with parchment or foil
- In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix.
- In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined.
- Beat in the egg until the mixture is smooth.
- Lower the speed and beat in half the flour mixture, then all the cold coffee.
- Scrape the bowl and beaters well, then beat in the remaining flour mixture.
- Stir in the raisins and walnuts.
- Cover the bowl with plastic wrap and chill the dough for 1 hour.
- About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees.
- Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans.
- Bake the cookies for 10 to 12 minutes, or until they spread and become firm.
- Slide the papers off the pans onto racks.
- After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
flour, baking soda, salt, nutmeg, ground cinnamon, unsalted butter, brown sugar, egg, coffee, dark raisins, walnut pieces, cookie sheets
Taken from www.foodnetwork.com/recipes/hermits-recipe.html (may not work)