Spiced Walnut Raisin Hermits..

these are crisp on the outside and moist and chewy on the inside...just perfect..

• Ready In: 30 mins
• Yields: 12 cookies

Ingredients

• 2  cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt
• 2  teaspoons ground cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 cup unsalted butter, room temperature
• 1  cup light brown sugar, packed
• 1  large egg
• 2  tablespoons unsulphured molasses
• 1  cup raisins
• 1⁄2 cup walnuts

• ICING

• 1⁄2 cup powdered sugar
• 3 -4  teaspoons milk

Directions

1. Position a rack in the middle of the oven.
2. preheat the oven to 350*.line a baking sheet with parchment paper.
3. make the cookies.
4. sift flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
5. in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until blended -- about 1 minute.
6. add the egg and mix until blended, about 30 seconds. On low speed, mix in the molasses.
7. Add the flour mixture, mixing just until it is incorporated. Mix in the raisins and walnuts.
8. Divide the dough in half to form it into 2 logs.
9. Place the logs 3" apart on the prepared baking sheet, and pat each into an 11 x1" thick rectangle.
10. Bake until the tops feel crusty but the interior feels soft when gently pressed -- about 15 minutes, the edges will just begin to brown.
11. cool the logs on the baking sheets for 10 minutes, then use a wide metal spatula to transfer cookies to a wire rack to cool combpletely.
12. cut each log into 6 pieces about 2" wide.
13. to prepare the icing.
14. in a small bowl, stir the powdered sugar together with enough milk to form a thick but pourable icing.
15. use a small spoon to drizzle several thin lines over each cookie.
16. let the cookies sit at room temperature until the icing is firm.
17. the cookies can be stored in a tightly covered container at room temperature for up to 5 days.