HERMITS FOR THE ROAD

Garraty took out his cookies, and for a moment turned the foil package over in his hands. He thought homesickly of his mother, then stuffed the feeling aside. He would see Mom and Jan in Freeport. That was a promise. He ate a cookie and felt a little better. 

The Long Walk  

My youngest died at six of pneumonia, the Squads took my husband. Last of all, the Major stole my Ray as a prop for his Walk. I could see Ray wanted me gone from the start line, so I left him there with nothing but a half dozen Hermits wrapped in foil. I scrounged every pantry in the neighborhood for a few of the walnuts he liked so much and folded them into the batter along with the raisins. I like to think they helped.

Makes 24 bars

INGREDIENTS

2 1/2 cups all-purpose flour

1 teaspoon Bakewell Cream (see Note)

1 teaspoon kosher salt

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1/2 cup butter, at room temperature

3/4 cup firmly packed light brown sugar

2 eggs

1/3 cup molasses

1 cup roughly chopped raisins

3/4 cup chopped walnuts

1/2 cup powdered sugar

1 to 2 tablespoons milk

METHOD 

In a medium bowl, whisk together the flour, Bakewell Cream, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, using a handheld mixer on medium speed or a wooden spoon, beat together the butter and brown sugar until thoroughly combined, about 1 minute. Add the eggs and molasses and beat until light and creamy, 1 minute more.

Add the flour mixture to the creamed mixture in two parts, stirring it in with a wooden spoon until just combined. Fold in the raisins and walnuts, then cover and chill this dough for 30 minutes.

Position an oven rack on the lower-middle rung and heat the oven to 350°F. Line a baking sheet with parchment paper.

Divide the chilled dough into three equal pieces. Roll each piece into a ball and then into a log about 10 inches long. Arrange on the prepared baking sheet, leaving 3 inches between them, and flatten the tops with your fingertips.

Bake until the edges are crisp, but not browned, 20 to 30 minutes. Transfer the pan to a wire rack to let cool. 

In a small bowl, stir together the powdered sugar and enough of the milk until the icing is smooth but not too runny. 

When the logs are still slightly warm, drizzle the icing over them and allow it to harden.

Cut the hermits on the diagonal into 1-inch-wide bars and store in an airtight container at room temperature for up to 2 weeks.

Note

No Bakewell Cream? Substitute 1 teaspoon baking powder and omit the baking soda.