Frosty Hermit Cookies Recipe

Name: Frosty Hermit Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 48 cookies
Ingredients: 300 ml or 1 1/4 cups all-purpose flour; 2 ml or 1/2 tsp baking soda; 2 ml or 1/2 tsp ground cinnamon; 1 ml or 1/4 tsp ground ginger; 1 ml or 1/4 tsp ground nutmeg; 500 ml or 2 cups All-Bran Flakes* cereal; 125 ml or 1/2 cup 2% milk; 125 ml or 1/2 cup soft butter or margarine; 250 ml or 1 cup packed brown sugar; 2 eggs; 5 ml or 1 tsp vanilla; 250 ml or 1 cup seedless raisins; 125 ml or 1/2 cup chopped walnuts or peanuts

Ingredients

300 ml or 1 1/4 cups all-purpose flour
2 ml or 1/2 tsp baking soda
2 ml or 1/2 tsp ground cinnamon
1 ml or 1/4 tsp ground ginger
1 ml or 1/4 tsp ground nutmeg
500 ml or 2 cups All-Bran Flakes* cereal
125 ml or 1/2 cup 2% milk
125 ml or 1/2 cup soft butter or margarine
250 ml or 1 cup packed brown sugar
2 eggs
5 ml or 1 tsp vanilla
250 ml or 1 cup seedless raisins
125 ml or 1/2 cup chopped walnuts or peanuts

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 48 cookies

Instructions

In medium bowl, mix together flour, baking soda and spices. Set aside.
In small bowl mix together cereal and milk.
Let stand 5 minutes, or until cereal is softened.
In large mixing bowl, with electric mixer, cream together butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Mix in cereal mixture.
Stir in flour mixture until combined.
Stir in raisins and nuts.
Drop by 15 mL (level tablespoon) about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray.
Bake at 190°C (375°F) for about 11 minutes or until light brown.
Remove immediately to wire racks and cool completely.
If desired, finish tops with icing. Store in airtight container.
Icing : In small bowl, mix together 375 mL (1 1/2 cups) icing sugar, 30 mL (2 tbsp) soft butter or margarine, 25 mL (5 tsp) 2% milk, 5 mL (1 tsp) vanilla until smooth.
Spread icing on top of cookies.
If desired, sprinkle with additional chopped nuts.