By Sue Lau | Palatable Pastime
This month for #FilltheCookieJar the theme is all about Grandma’s Recipes in honor of grandparents day.
I actually never got any of either of my grandmother’s recipes. For awhile I thought about doing some really old recipe to see how it turned out. I located some that dated back to the 1800’s. But they just didn’t grab me really.
But my mom used to make the old Betty Crocker version of Hermits when I was a kid, and they were one of my favorites. She was a grandmother and great grandmother as well. I have not yet become a grandparent although I am not crying about that. Some of my peers have grandkids who are grown now.
Hermits, as cookies go, date way back in time. They make a great drop cookie (popular in the New England area and Maine) but purists may also make them as bars. I always had them as drop cookies.
Ingredients can vary, so I have changed up the recipe my mom used to used, taking out the coffee instead using instant espresso, and using a different array of fruits and nut. I thought about using dried blueberries as well, but tasting the dough, thought the cranberry brought out the best qualities of coffee flavor, which is light but present. I also changed the spice blend and added dates.
- 1/2 cup soft butter
- 1/2 cup shortening
- 2 cups brown sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon instant espresso or instant coffee granules
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 3 cups all-purpose flour
- 1 cup chopped walnuts
- 1/2 cup chopped pitted dates
- 1/2 cup dried cranberries or craisins
- 1/2 cup golden raisins
- Preheat oven to 400°F.
- Cream butter, shortening and brown sugar.
- Add eggs and vanilla and mix well.
- Add baking soda, salt, instant espresso granules, cinnamon, allspice, nutmeg and cloves, then add sifted flour a little at a time until it makes a smooth thick cookie dough.
- Fold in the chopped nuts, craisins, raisins and dates.
- Drop dough by a cookie scoop (that holds about a heaping tablespoonful) onto a parchment paper lined cookie sheet and bake 8-10 minutes or until golden. Dark pans take less time, insulated pans take more.
- Cool on pan a couple minutes then transfer to a wire rack to cool completely.
From the kitchen of palatablepastime.com