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Gingerbread Hermits

From The Cookie Lover’s Cookie Book, by Richard Sax. This recipe came from Ruth Cousineau.
5 from 2 votes
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Ingredients
  

  • 1 cup unsalted butter 2 sticks
  • 2½ cups light brown sugar slightly more than 1 pound
  • 4 eggs
  • 1/3 cup molasses
  • 4 cup flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • 3 tbsp crystallized ginger, chopped
  • 1 cup raisins
  • 1 cup walnuts or pecans

Instructions
 

  • Preheat 375 degree oven
  • Beat butter in mixer, add the brown sugar and cream until light (3 minutes) add 3 eggs(!!! – hold one for egg wash) and the molasses
  • Combine flour and dry ingredients. Add to butter and beat just until blended. Add crystallized ginger, raisins, nuts
  • With your fingers, form dough into 6 logs, two per baking sheet. Logs will be about 1 inch high and 1 ½ wide, leaving about 3 inches between the logs. 
  • Beat the 4th egg and brush on top of the logs
  • Bake 10-14 minutes, while still soft remove, cool and slice across the logs. Keep in covered container, refrigerator or freezer.

Notes

Enjoy them!