Holiday Hermits
26 people added this to their Recipe Box
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 113 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 6 |
Hermits are lightly spiced soft fruit-and-nut cookies. You can replace the pistachios with chopped walnuts, almonds or pecans, and the cranberries with Thompson or golden raisins. To expose more of the pistachio's green, vigorously rub the shelled nuts in a towel before chopping.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1-1/2 cups dried cranberries
- 1-1/2 cups chopped pistachio nuts
Preparation
In 4-cup (1 L) jar and using funnel, layer flour, baking powder, cinnamon, nutmeg, allspice, cloves, baking soda, salt and sugar. Top with cranberries and pistachios. Seal and store in cool spot for up to 1 month.
For Gift Card: Line rimless baking sheets with parchment paper or grease; set aside.
Place sieve over large bowl; sift ingredients into bowl, setting cranberries and nuts aside.
In separate bowl, beat together 2/3 cup (150 mL) soft butter, 1 egg, 2 tbsp (25 mL) 10% cream and 1 tsp (5 mL) vanilla (mixture will not come together). Scrape over dry ingredients, stirring until almost blended. Add cranberries and nuts; mix, with hands if necessary to make soft dough.
Drop by rounded 1 tbsp (15 mL) onto pans. Bake in centre of 350°F (180°C) oven until slightly darkened on bottom, 12 to 15 minutes. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
For Gift Card: Line rimless baking sheets with parchment paper or grease; set aside.
Place sieve over large bowl; sift ingredients into bowl, setting cranberries and nuts aside.
In separate bowl, beat together 2/3 cup (150 mL) soft butter, 1 egg, 2 tbsp (25 mL) 10% cream and 1 tsp (5 mL) vanilla (mixture will not come together). Scrape over dry ingredients, stirring until almost blended. Add cranberries and nuts; mix, with hands if necessary to make soft dough.
Drop by rounded 1 tbsp (15 mL) onto pans. Bake in centre of 350°F (180°C) oven until slightly darkened on bottom, 12 to 15 minutes. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Source : Holiday Celebrations: 2007
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