Holiday Hermit Cookies

By The Canadian Living Test Kitchen

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Holiday Hermit Cookies

This recipe makes 84 servings

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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

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 cup butter, softened
  • 3/4 cup shortening 3/4 cup shortening
  • 2 cups packed brown sugar 2 cups packed brown sugar
  • 3 eggs 3 eggs
  • 2 tsp vanilla 2 tsp vanilla
  • 3-3/4 cups all-purpose flour 3-3/4 cups all-purpose flour
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
  • 1 tsp nutmeg 1 tsp nutmeg
  • 1 tsp ground cloves 1 tsp ground cloves
  • 3/4 tsp baking soda 3/4 tsp baking soda
  • 3/4 tsp salt 3/4 tsp salt
  • 2 cups dried cranberries 2 cups dried cranberries or cherries
  • 1-1/2 cups golden raisins 1-1/2 cups golden raisins
  • 1-1/2 cups chopped dates 1-1/2 cups chopped dates
  • 1 cup toffee bits , (such as Skor)1 cup toffee 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.

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