Hermit Bars

In the tiny town I grew up in I was blessed with many things.

The list is endless.  

On that list is King's Bakery.  It was a classic small town bakery, owned by one family for over 40 years.  Everything was made there.  It was a legacy in my hometown.  

My family loved it!  My brother devoured their bismarks.  My mother loved the apple fritters.  My Dad and I went for a simple cider donut.  My husband stills holds their glazed donuts above all others...all!  

The cookie case was a special place.  Simple sugar cookies, incredible date-filled cookies, and hermit bars.  

One of my new cookbooks, Tate's Bakeshop Cookbook, included a recipe for Hermit Bars.  They sounded amazing and I couldn't resist making a batch.  A few were enjoyed here at home with a cup of tea but most were sent to my brother.  They were one of his favorite cookies from King's.  Now if only I could reproduce a bismark...

Hermit Bars

from Tate's Bakeshop Cookbook

2 cups of all-purpose flour

1/4 tsp of baking soda

1/4 tsp of salt

1 tsp of cinnamon

3/4 tsp of ground cloves

3/4 cup of shortening

1 cup of sugar

1 large egg

1/4 cup of dark molasses

1 cup of raisins

Preheat the oven to 325degrees.  Grease two cookie sheets lightly.  In a small bowl, sift together the flour, baking soda, salt, cinnamon, and cloves.  Cream the shortening and sugar together until combined.  Add the egg and molasses until combined, scraping down the edges of the bowl once.  Add the flour and mix until just combined.  Roll the dough into 7 equal logs (7" long and 1/1/2" wide).  Place logs on the cookie sheet.  Bake for 20 minutes, they will be soft still.  Let them cool on the sheets for 5 minutes.  Cut them into bars, 5 per log.  Store in an airtight container once completely cooled.  Enjoy!