Hermit Bars with Brown Sugar Icing and Candied Ginger

Name: Hermit Bars with Brown Sugar Icing and Candied Ginger
Yield: Makes about 36 two-inch squares
Ingredients: 1/2 cup (1 stick) unsalted butter, plus more for the pan, room temperature; 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 ground nutmeg; Pinch of ground cloves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 1/4 cups packed dark-brown sugar; 1 large whole egg; 1 large egg yolk; 1/4 cup molasses; 1 cup (about 5 ounces) chopped candied ginger, cut into 1/4-inch pieces; 3/4 cup raisins; Brown Sugar Icing (recipe follows); 1/4 cup packed light brown sugar; 2 tablespoons milk, plus more as needed; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 1 cup sifted confectioners’ sugar, plus more as needed; (makes 3/4 cup)

January 26, 2012

These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name implies, the bars are best after being hidden away for a day or two, so the flavors have a chance to deepen.

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