HERMITS

The temperature outdoors reminds us to wear the winter hats and the warm gloves when we bundle up! It certainly is a tad chilly! Christmas is just around the corner, so it is the perfect time to bake a batch of HERMITS. Hermits are moisty, chewy Molasses and Raisin cookies that are baked in three rolls on one large cookie sheet. Yes, you guessed it! They are a family favorite! Whenever Hermits are baking in my oven the wonderful aroma of Cinnamon, Ginger and Cloves fills my home. Yummy!

Two weeks ago I baked a batch of Hermits to share with my Docent friends at our annual December Holiday Luncheon. Every year after our delicious Lunch, we all sample the mouth-watering cookies that everyone has brought to our yearly gathering. There are cookies to bring home, too! During the year we Docents volunteer at the Springfield Museums by giving tours to school groups. The Springfield Museums are a group of five museums that contain Art, History and Science. The Quadrangle (as it is called) is one of my favorite places. Can you tell that I enjoy visiting museums? Do you, also? There is always so much more to learn.

With the holidays approaching another batch of Hermits will be prepared this weekend. After the individual cookies have been placed in the cookie canister, it will be hard to eat just one! Do you bake Hermits? If you would like to bake a batch, my recipe is below. Or click here for a printable Recipe Card.

HERMITS

Oven temperature: 375°, Bake: 20 - 22 Minutes (22 Minutes gas oven)

Ingredients:

¾ cup solid Crisco shortening
1 and ½ cups Sugar
¼ cup Molasses
2 Tbs. Water
2 Eggs – (Reserve about 1 tsp. for coating)
1 cup Raisins
3 cups Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Ground Cloves

Method:

1. Using mixer, beat Shortening, Sugar, Molasses & Water. Beat until creamy.
2. Reserve about 1 tsp. of Egg. Add Eggs & beat.
3. Now add Baking Soda, Spices & Flour. Flour is added ¼ cup at a time and mixed into batter. Otherwise you will be peering through a white mist. ;-)
4. Fold in raisins by hand using a big spoon or spatula.
5. Spray PAM on a large cookie sheet.
6. Divide dough into three pieces. Make three rows of dough on cookie sheet, leaving about 1 ½ ” border on each end. Dough is very sticky.
7. Coat top with reserved Egg – use back of teaspoon to spread.
8. Bake in preheated 375° oven for 22 minutes (gas oven).
9. Cool 15 minutes & cut into diagonals. I throw away end pieces – too hard after cooled.
10. Store in container after cooler.

Enjoy!
Yummy!