1/4 c raisins or currants
1/4 c chopped nuts
2 c flour
4 tblsp butter
1/2 c sugar
1/2 tsp salt
1/2 c molasses
1 tsp baking soda
1/2 tsp cream of tartar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp mace
1/4 tsp nutmeg
Preheat the oven to 350°F. Grease a 9 X 13-inch cake pan or some cookie sheets. Toss the raisins or currants and the chopped nuts in 1/4 cup of the flour; set aside.
Cream the butter, then add the sugar and blend well. Add the salt, eggs, and molasses and beat well. Mix together the remaining 1 3/4 cups flour, the baking soda, cream
of tartar, cinnamon, cloves, mace and nutmeg; add to the butter-sugar-egg mixture and beat thoroughly.
Stir in the raisins and nuts. Spread in the pan or drop by teaspoonfuls onto the cookie sheets. Bake only until the top is firm and the center chewy, about 15-20 minutes
for the squares or 8-10 minutes for the cookies.
Flax Hermit Cookies
1/2 tsp (125 mL) shortening
1/2 tsp (125 mL) white sugar
1/2 tsp (125 mL) brown sugar
1/4 c (50 mL) cold strong coffee
1 3/4 c (425 mL) all-purpose flour
3/4 c (175 mL) milled flaxseed*
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1 cup (250 mL) raisins
1 cup (250 mL) nuts, chopped
Beat together shortening, sugars, coffee and egg. Stir in remaining ingredients. Mix until combined.
Form into 3 cm (1 inch) balls. Place on an ungreased cookie sheet leaving about 5 cm (2 inches) between cookies.
Bake at 190oC (375oF) until no indentation remains when touched, about 8-10 minutes. Immediately remove from cookie sheet.
Yield: 48 cookies
*Mill flaxseed in a coffee grinder to a granular, free-flowing meal.
Recipe From: Flax Council of Canada
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