Tag Archives: molasses

Hermit Bars with Lemon Glaze

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Hermit BarsI am a sucker for spiced cookies and these Hermit Bars are one more example.  You need only look at the Honey Diamonds, Pfeffernusse, Triple Ginger Crisps, and Plantation Spice Cookies.

This is one of the most addictive cookies I have ever eaten. The original recipes, which seems to be the norm in books and on the internet made a rather sodden, heavy cookie with no icing. Changing a few of the ingredients made one of the most moist, spicy cookies that last forever in a closed tin. The Lemon Glaze, which is the perfect foil for the spicy cookie and sprinkles are optional but add another dimension to the bars.

The bar on the left is the traditional bar, the one on the right is the updated version which is higher, lighter and more moist.

Difference between two Hermit Bars

Making them even more attractive is the ease with which it is prepared.  This has to be one of the easiest, most rewarding cookies ever.  It can be cut into bars or cut those in half for a smaller cookie. Continue reading

Triple Ginger Crisps

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Ginger Crisp These Triple Ginger Crisps are a mouthful of flavor. They should be very crisp when cooled. These are a make ahead treat as the flavor gets better as they are stored in a tin. The three types of ginger give a bite to the cookies and they leave a lingering taste that makes you reach for one more.

These Triple Ginger Crisps can be made relatively quickly or they can be made a little fancier if you’re willing to spend a bit more time.  They can be left plain or finished with sanding sugar  which can be found in kitchen supply stores, grocery stores and on the net.  It won’t melt when baked as regular sugar will.  Another sugar that can be used is pearl sugar. Continue reading

Plantation Spice Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Plantation spice cookies These Plantation Spice Cookies are one of my very most favorite cookies and are straight from “Julia Child & More Company” with minor changes. I love the crackle finish on these best of all spice cookies.

Several weeks ago I posted some of my favorite books from which I learned to bake. This recipe for spice cookies  was among my favorites. Continue reading

Pfeffernusse Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoI’m not sure why Pfeffernusse cookies are relegated to the Christmas season, but they seem to be.  They come from the German repertoire of cookies and the word pfeffernusse translates to  “pepper nut”.   While everyone seems to agree they have molasses, pepper and spices, just which spices seem to vary.  I have seen recipes with nuts, lemon rind, candied fruit ,a list of spices a mile long, brown sugar, granulated sugar, molasses, honey or molasses and honey.  However, this is the Pfeffernusse cookie I remember from the first time I tasted them and fell in love with their spicy, sweet flavor.

These Pfeffernusse cookies are like a fine wine – they need time to develop their flavor.  As such plan ahead to give them at least a week, preferably several.  If eaten when first baked, they are rather uninspiring.  However, left in an airtight tin for a week or several weeks deepens the flavor and melds the spices so they are not so individual and sharp.  The second flavor to all the spices is anise, a favorite German flavoring and one I love.  I have seen recipes without it and if you are not an anise fan, substitute vanilla. Continue reading