Holiday Hermit Cookies

By The Canadian Living Test Kitchen

166 people added this to their Recipe Box

This recipe makes 84 servings

Nutritional Info
Per Cookie: about	-
cal	109109 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	17 g17g carb
fibre	1 g1g fibre
chol	14 mg14mg chol
sodium	60 mg60mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	22 vit A
vit C	22 vit C
folate	33 folate

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Associate food director Donna Bartolini knows that busy households will appreciate having ready-for-the-oven cookies in the freezer. These are chock-full of colourful fruit and crunchy toffee nuggets. Be sure to include the baking instructions on a card inside the box. Or bake the cookies and offer them ready-to-eat in a festive cookie tin.

Ingredients

3/4 cup butter , softened3/4 3/4cup cupbutter, softened
3/4 cup shortening 3/4 3/4cup cupshortening
2 cups packed brown sugar 2 2cups cupspacked brown sugar
3 eggs 3 3eggeggs
2 tsp vanilla 2 2tsp tspvanilla
3-3/4 cups all-purpose flour 3-3/4 3-3/4cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
1 tsp nutmeg 1 1tsp tspnutmeg
1 tsp ground cloves 1 1tsp tspground cloves
3/4 tsp baking soda 3/4 3/4tsp tspbaking soda
3/4 tsp salt 3/4 3/4tsp tspsalt
2 cups dried cranberries 2 2cups cupsdried cranberrydried cranberries or cherries
1-1/2 cups golden raisins 1-1/2 1-1/2cups cupsgolden raisingolden raisins
1-1/2 cups chopped dates 1-1/2 1-1/2cups cupschopped datedates
1 cup toffee bits , (such as Skor)1 1cup cuptoffee bits, (such as Skor)

Preparation

Line baking sheets with waxed paper; set aside.

In large bowl, beat together butter, shortening and brown sugar until fluffy. Beat in eggs, 1 at a time, and vanilla.

In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, baking soda and sa< stir into butter mixture until dough holds together. Stir in cranberries, raisins, dates and toffee bits.

Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Freeze for 20 minutes or until firm. (Make-ahead: Layer between waxed paper in airtight freezer container. Freeze for up to 2 months.) To bake, place 2 inches/5 cm apart on parchment paper-lined or greased rimless baking sheets.

Bake, without thawing, in centre of 325°F (160°C) oven for about 20 minutes or until bottoms are golden brown but centres are still soft. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Additional information :

Tip: To bake fresh, place dough directly on parchment paper-lined or greased rimless baking sheets, about 2 inches (5 cm) apart; bake in centre of 350°F (180°C) oven for about 15 minutes.