Why I Love This Recipe
In our family, nothing says "bring me back home" more than a good batch of cookies--especially during the holidays. My father was a Dutch baker and made wonderful Speculaas (Dutch spice cookies) every year. My husband's mother was known for her Hermits, an American cookie that can be found in cookbooks dating back to 1880. It was my job to come up with recipes for both. After I successfully came up with the perfect spice combination for the Speculaas (called Speculaaskruiden), I couldn't wait to use the spices in other things and the Dutch Hermit was born! Full of raisins and walnuts and an awesome blend of spices, this Hermit recipe is quickly becoming our family's new tradition.
Ingredients You'll Need
Speculaaskruiden (Dutch Speculaas spice):
8 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
1 teaspoon white pepper
1 teaspoon cardamom
1 teaspoon ground ginger
1 cup golden raisins
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons Speculaaskruiden
1/2 cup unsalted butter, softened
1/4 cup dark brown sugar
1 egg, room temperature
2 tablespoons milk
1 teaspoon vanilla
1/2 cup chopped walnuts
For the Speculaaskruiden, whisk together all of the spices until well-combined. Store in a tightly covered container.
Place the raisins in a small bowl. Boil one cup of water and pour over the raisins. Soak for one hour. Drain completely.
Preheat oven to 375 degrees F.; line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large bowl, cream together the butter and the brown sugar. Add the egg and continue to beat until the mixture is light and fluffy. Beat in the milk and the vanilla.
Add the flour mixture to the butter mixture and beat until just mixed. Fold in the drained raisins and the walnuts.
Drop the dough by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 10-12 minutes, or until the cookies just begin to brown. Cool completely. Makes 36 cookies
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