RECIPE OF THE MONTH

Gingered Hermits

I love Christmas cookies, and among my most favorite are these gingered hermits. My family loves them too, so it’s a good thing this recipe makes plenty for all! Eat them fresh or store them in the freezer. This recipe comes from the fabulous Christmas Cookie Book (A Fawsett Columbine Book, 1990) written by my collaborator Judy Knipe and Barbara Marks. I hope you enjoy them! Makes 85 to 100 cookies.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 1/2 tablespoons ground ginger
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups packed dark or light brown sugar
• 3 large eggs
• 1/3 cup sour milk (milk combined with 1 teaspoon fresh lemon juice or white vinegar), or buttermilk
• 4 ounces crystallized ginger, finely chopped
• 1 generous cup sliced unblanched almonds

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or butter them.

Combine the flour, baking soda, ground ginger, cinnamon, and salt on a piece of wax paper and set aside. In a large bowl, cream the butter until light with an electric mixer (if possible), add the brown sugar, and beat until well combined. Beat in the eggs, one at a time. Add the flour mixture and sour milk alternately in thirds to the creamed mixture, beating until the batter is smooth. Stir in the crystallized ginger and sliced almonds.

Drop teaspoonfuls of the batter on the prepared cookie sheets, leaving 2 inches between each cookie. Bake for 8 to 10 minutes, or until the cookies are medium golden brown. Slide the parchment paper off the cookie sheet and allow the cookies to set for 2 to 3 minutes before transferring them to racks to cool completely. If you baked the cookies on greased sheets, allow them to firm up for a few minutes before transferring to racks. Store in an airtight container for up to two weeks or freeze for up to two months.

Nutritional information per serving: Enjoy them in moderation, they're cookies!