Hermit Cookies

Ingredients:

Cookie

• 2 tbsp. + 2 tbsp. l. flour
• 1 teaspoon ground cinnamon
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1/4 tsp ground allspice
• 1/8 tsp ground ginger
• 110 g butter, room temperature
• 0.5 cup dark brown sugar
• 0.5 cups molasses without preservatives
• 1 tsp vanilla extract
• 2 large eggs
• Zest of 1 orange
• 0.5 cups dark chocolate granules

Glaze

• 2 cups powdered sugar
• Protein of 2 large eggs or a mixture of 4 teaspoons of dry egg white and 1/4 cup of water
• 1 vanilla pod, cut in half, seeds scraped out
• Special equipment: pastry bag

Preparation:

1. Cookie: In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, and ginger.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy, about 2 minutes. Stir in the vanilla, eggs, and orange zest. Scrape down the sides of the bowl and combine. Add the flour mixture and beat until the batter is smooth. Fold in the chocolate chips. Scoop the dough into 4-cm (1.5-inch) balls, place on a plate or baking sheet, and refrigerate for about 1 hour until firm.
3. Meanwhile, position oven racks in the lower and upper thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
4. Place the cooled balls on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart. Bake until the cookies are dull on top and set around the edges, 12 to 14 minutes. Cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
5. Glaze: While the cookies are cooling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, egg whites, and vanilla seeds until smooth and glossy.
6. Transfer the icing to a piping bag and pipe stripes onto the cooled cookies. Store at room temperature in an airtight container for up to 3 days.