Hermit Cookie Mix
This recipe makes 6 cups servings
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 chopped blanched almonds 1 cup chopped blanched almonds
- 1/2 cup chopped prunes 1/2 cup chopped prunes
- 1/2 cup chopped dried apricots 1/2 cup chopped dried apricots
- 1 cup dried cranberries 1 cup dried cranberries
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1 tsp ground nutmeg 1 tsp ground nutmeg
- 1/2 tsp ground allspice 1/2 tsp ground allspice
- 1/2 tsp ground cloves 1/2 tsp ground cloves
- 2/3 cup packed brown sugar 2/3 cup packed brown sugar
- 2/3 cup granulated sugar 2/3 cup granulated 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.
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