Hermit Cookies

From Cook's Illustrated Hermit Cookies Recipe.

Makes about 18 cookies

Ingredients

• 1 cup raisins
• 2 tablespoons finely chopped crystallized ginger
• 8 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups (10 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed (5 1/4 ounces) dark brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 tablespoons orange juice
• 3/4 cup (3 ounces) confectioners' sugar

Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper.
2. Process raisins and ginger in food processor until mixture sticks together and only small pieces remain, about 10 seconds. Transfer mixture to large bowl.
3. Heat butter in small saucepan over medium-low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes.
4. Stir in cinnamon and allspice into butter and cook until fragrant, about 15 seconds.
5. Stir butter mixture into raisin mixture until well combined; let cool to room temperature.
6. Combine flour, baking soda, and salt in bowl.
7. Stir brown sugar, molasses, and eggs into cooled butter-raisin mixture until incorporated.
8. Fold flour mixture into batter. Dough will be very sticky.
9. Refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours.
10. Divide dough into quarters. Transfer 1 piece of dough to lightly floured surface and roll into 10-inch log.
11. Transfer to prepared sheet and use ruler to neatly square off sides.
12. Repeat with remaining dough, placing 2 logs per baking sheet, spaced evenly apart.
13. Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 to 20 minutes.
14. Let logs cool on baking sheets for 5 minutes; transfer parchment to wire racks and let cool completely.
15. Whisk orange juice and confectioners’ sugar in small bowl until smooth.
16. Drizzle glaze onto cooled logs and let sit until glaze hardens, about 15 minutes.
17. Cut logs into 2-inch bars and serve.