Old Fashioned Hermit Cookies Recipe
These cookies are perfect for the cookie jar, and kids and adults alike will love eating 2 or 3 (or more) every time they pass that cookie jar. Incidentally, these cookies are great warm (donâ€™t ask me how I know), even though they are great after they sit a while. Not only are these cookies easy to make, they have an old fashioned taste that is very appealing. Itâ€™s amazing that a cookie this good could have been forgotten over the years, but now is a good time to bring it back.
About 4 dozen cookies
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup chopped dates
1 cup raisins
1 cup chopped walnuts
- Preheat oven to 350Â°.
- Line several baking sheets with parchment or Silpat, or spray with non-stick spray.
- In a large mixing bowl, cream the butter and brown sugar.
- Beat in the eggs and vanilla and continue beating until very light.
- Measure the flour into a fine strainer set over the butter mixture, along with the baking soda, salt, cinnamon, nutmeg, and allspice; shake the mixture through.
- With the mixture on low speed, mix well. Add the dates, raisins, and walnuts, stirring well to incorporate.
- Using a 1" scoop, scoop balls of dough onto the prepared baking sheets; press down slightly.
- Bake 8-10 minutes or until the cookies are set around the edges and still a bit soft in the centers.
- Remove from the oven and let sit a minute or two before removing them to cooling racks. Store in an airtight container.
Amount Per Serving
Calories 86 Calories from Fat 34
Percent Total Calories From: Fat 39% Protein 6% Carb. 55%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 14 mg
Sodium 65 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.