Brown Sugar Hermits
|Butter||2 1⁄2 Tablespoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Powdered cinnamon||2 Teaspoon|
|Powdered allspice||1⁄2 Teaspoon|
|Powdered mace||1⁄2 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
|Fine dry cake crumbs||1 1⁄2 Cup (24 tbs)|
|Candied orange peel||1⁄4 Cup (4 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Slivered orange peel||1⁄4 Cup (4 tbs) (fresh)|
1. Start oven, set at Moderate, 350° F. Rub 2 or 3 shallow pans with shortening.
2. Cream the butter, margarine or shortening, add the sugar slowly, then the molasses and the eggs and beat well.
3. Sift and mix the flour, baking soda, spices and salt together and add alternately with the milk to the creamed mixture. Add the remaining ingredients and mix thoroughly.
4. Spread the mixture 1/4-inch thick in the pans. Bake 10 to 12 minutes. Cut in squares.