Iced Hermits

Name: Iced Hermits
Yield: Makes about 3 dozen
Ingredients: 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; 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

January 24, 2012

Hermits, which originated in colonial New England, supposedly gained their name because the flavor of the cookie improves after being stowed away—like a hermit—for a few days. These bars, topped with brown sugar icing and candied ginger, are best eaten a day or two after they’re baked so the flavors have a chance to deepen.

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