Hermit Cookie Recipe
Spicy, sweet, and studded with raisins and currants, this hermit cookies recipe makes a classic New England sweet treat.
Hermit Cookies
Photo Credit : Aimee SeaveySpicy, sweet, and studded with raisins and currants, hermit cookies are a classic New England sweet treat.
This chewy hermit cookie recipe was a first place prize winner in our August, 1952, issue. Learn more about the much-loved hermit cookies: Hermit Cookies | Yankee Recipe Archives (1952)
SEE MORE:
Old-Fashioned Hermit Bars
Joe Froggers Cookies
75 Classic New England Foods
Yield:
32 cookiesIngredients
1/2 cup (1 stick) unsalted butter
1 1/2 cups brown sugar
2 tablespoons buttermilk or milk
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 cup raisins
1 cup currants
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon kosher salt
Instructions
Preheat the oven to 350 degrees and line two baking sheets with parchment.
Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, stopping to scrape the sides of the bowl with a rubber spatula as necessary. Add the buttermilk (or milk).
In a separate bowl, whisk together 1 cup of the flour, baking soda, spices, and salt. In another, place the chopped raisins and currants with the final cup of flour. Toss to coat.
Combine the flour mixture with the fruit mixture, then slowly add into the butter mixture and beat until combined.
Drop by the spoonful onto the prepared cookie sheet, allowing 2 inches between each cookie for spreading.
Bake 13-15 minutes or until puffed and lightly golden. Transfer to a wire rack to cool completely.
