Gingerbread hermits from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on March 23, 2017

    Added 1/4c of chopped crystallized ginger instead of 2 T. These are very good, soft, and mild spice cookies. Not too much molasses. They lean little toward; but are not full-blown gingerbread. The instructions are good, including the cautions not to over-mix and be careful not to over-bake. They should be pulled while still soft. I just made sure a toothpick came out clean. With my third baking sheet, I left it in a little long and was a bit overdone. There was a big difference between that batch and the other 2. I'd repeat this one.

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