Hermits from Great Cookies: Secrets to Sensational Sweets by Carole Walter

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Notes about this recipe

  • ashallen on May 15, 2021

    I really loved the mix of molasses, orange, spice, fruit and nut flavors in these cookies - really great! Texture is great, too - moist and a bit chewy. I used a mixture of golden raisins, dark raisins, and 2 tbsp of candied orange peel for the dried fruit and a mixture of Triple Sec and cognac for the orange liqueur. Since I like this type of cookie to be more fudge-y vs. cake-y, I made them ~2x bigger than the recipe suggested, baked on insulated cookie sheets, and removed from oven before fully "puffed." With a bit of extra fiddling while removing the cookies from the baking sheet, I was able to get by without the recommended parchment paper.

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