ICED HERMITS

Iced Hermits image

Yield Makes about 3 dozen

Number Of Ingredients 22

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for the cookies
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark brown sugar
1 large egg plus 1 large egg yolk
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins
for the icing
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioners' sugar, plus more if needed

Steps:

Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.
Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.
Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners' sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners' sugar, a teaspoon at a time. Let cool slightly.
Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.