Hermit Cookie Mix
This recipe makes 6 cups servings
- Portion size: 6 cups (1.5 L)
Decoratively layer nuts, dried fruit, spices and dry ingredients in a pretty glass jar for an intriguing gift. Attach a gift tag with cooking instructions and a list of additional ingredients required to bake up the crisp, subtly spicy cookies.
Ingredients
- 1 cup 1cupchopped blanched almondblanched almonds
- 1/2 cup 1/2cupchopped pruneprunes
- 1/2 cup 1/2cupchopped dried apricotdried apricots
- 1 cup 1cupdried cranberrydried cranberries
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1-1/2 tsp 1-1/2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1-1/2 tsp 1-1/2tspcinnamon
- 1 tsp 1tspground nutmeg
- 1/2 tsp 1/2tspground allspice
- 1/2 tsp 1/2tspground clovecloves
- 2/3 cup 2/3cuppacked brown sugar
- 2/3 cup 2/3cupgranulated sugar
Preparation
In tall widemouthed jar with tight-fitting lid large enough to hold 6 cups (1.5 L), neatly layer almonds, prunes, apricots and cranberries, packing well after each.
In bowl, whisk together flour, baking powder, baking soda and salt ; spoon half over cranberries. In small bowl, mix together cinnamon, nutmeg, allspice and cloves; sprinkle around edge of flour mixture in jar. Spoon remaining flour mixture over top.
Cut 8-inch (20 cm) round of waxed paper. Spoon brown and granulated sugars on centre; bundle up and place on flour mixture in jar. Seal jar. (Make-ahead: Store for up to 1 month.)
Additional information :
Hermit Cookies:
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) shortening
Hermit Cookie Mix
2 eggs
1 tsp (5 mL) vanilla
Grease or line rimless baking sheets with parchment paper; set aside.
In large bowl, beat together butter, shortening and brown and granulated sugars from Hermit Cookie Mix until light. Beat in eggs, 1 at a time; beat in vanilla. Stir in flour and spice mixtures, then cranberries, apricots, prunes and almonds from Hermit Cookie Mix.
Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven until golden, about 15 minutes, rotating and switching pans halfway through. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Makes about 80 cookies.
Per cookie: about 69 cal, 1 g pro, 3 g total fat (1 g sat. fat), 9 g carb, 1 g fibre, 8 mg chol, 41 mg sodium. % RDI: 1% calcium, 3% iron, 2% vit A, 2% folate.
