Hermits are a spicy and fruity drop cookie, originally from New England.
Always buy nuts in a store where the turnover is high, as they become rancid quickly. Wrap leftover nuts well and store in the refrigerator or freezer.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, nutty, spiced, sweet
Type of Dishcookie, dessert
- 3½ cups (875 mL) all purpose flour
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) ground nutmeg
- ½ cup (125 mL) butter or margarine, softened
- ½ cup (125 mL) shortening, softened
- 2 cups (500 mL) packed brown sugar
- 2 eggs
- ½ cup (125 mL) cold brewed coffee
- 1 cup (250 mL) chopped nuts
- 1½ cups (375 mL) raisins
- Baking sheet, ungreased
Preheat oven to 375°F (190°C).
In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, beat butter or margarine, shortening and brown sugar until smooth and creamy. Add eggs, one at a time, beating until incorporated. Beat in coffee. Add flour mixture and blend well. Fold in nuts and raisins.
Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto baking sheet. Bake in preheated oven for 8 to 10 minutes. Let cool for 2 minutes on sheet, then transfer to wire racks to cool completely.
2008 Esther Brody