Gingerbread Hermits

These holiday treats can be enjoyed at home or shipped to a friend. They are not too fragile, so they stand up well to traveling.

• Ready In: 34 mins
• Yields: 50 cookies

Ingredients

• 1  cup unsalted butter, room temperature
• 2 1⁄2 cups brown sugar, packed
• 4  large eggs
• 1⁄3 cup molasses
• 4  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon ground ginger
• 1  teaspoon  grated nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 3  tablespoons  finely chopped crystallized ginger
• 1  cup raisins
• 1  cup  coarsely chopped walnuts, toasted (or pecans)

Directions

1. Heat oven to 375 degrees. Butter and flour 3 pieces aluminum foil to fit baking sheets.
2. Using electric mixer, beat butter at medium speed until creamy. Add brown sugar and beat until light, about 3 minutes. Beat in 3 eggs, one at a time. Add molasses and beat until smooth.
3. Sift flour, baking powder and soda, spices, and salt together. Add to butter mixture and mix just until blended. Stir in chopped ginger, the raisins, and nuts.
4. Using fingers, shape dough into 6 logs about 1 inch high and 1-1/2 inches wide, 2 on each piece of foil. Dough spreads when baked, so space logs well apart. Lightly beat remaining egg and brush over logs.
5. Bake on baking sheets on center rack of oven until golden but still quite soft, 10-14 minutes. Let cool completely on foil on wire racks. Cut logs crosswise into 2-inch-wide bars. Store in airtight containers.