"Hermits" are chewy, spice-laden cookies that date back to early 19th-century cookery in America, and there are many variations on the basic recipe. Some are made with molasses, some with white sugar, and some with dark brown. I add a touch of brandy to mine. Makes four dozen cookies.
Ingredients:
3/4 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
2 eggs, well-beaten
2 1/2 cups sifted cake flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup seedless raisins
1 cup chopped walnuts
1/4 cup brandy or cognac
Directions:
Cream the butter until light on the medium speed of an electric mixer (or do this by hand with a wooden spoon). Add the sugar and beat until fluffy. Beat in the eggs. Sift two cups of the flour with the soda, spices, and salt, and add to mixture. Mix remaining half-cup of flour with the raisins and nuts.
Preheat the oven to 375 degrees F.
Stir the nuts and raisins into the batter. Drop by teaspoonfuls onto a greased cookie sheet, leaving two inches of space in between. Bake in the center of the oven for about 15 minutes. Do not overbake, as hermits should be soft and chewy. Cool on racks completely before packing into boxes lined with wax paper.
Mincemeat hermits: Substitute 1 cup prepared mincemeat for the raisins. Add flour all at once. Stir in mincemeat with the nuts.
