Maple-Glazed Hermits with Cranberries
Hermits are quintessential New England cookies, and there are many variations. Some are heavy with molasses while others, like ours, are richly spiced. But all hermits are moist and chewy. They're often baked as bar cookies, but we liked ours shaped into rounds and drizzled with a simple maple glaze. The finished cookies keep well in an airtight container for up to two days.
grams (2¼ cups) all-purpose flour
teaspoon baking soda
01In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, pepper and salt. In a stand mixer with the paddle attachment, beat the butter and brown sugar on medium until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each and scraping down the bowl as needed. Add the flour mixture in 2 additions, mixing on low after each until only a few streaks of flour remain. Fold in the cranberries with a rubber spatula.
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