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Recipe Number 1 – Hermits # 1

January 4, 2013

Hermits are a simple cookie with fruit – usually raisins in them. When I was a kid, we’d get them from Klink’s Bakery on Cabot St. My reason for starting with these cookies was two fold. 1) They are cookies. (It’s hard to screw up cookies.) 2) My brother who is in the Army and is stationed in Texas, was asking about Hermits on Facebook.
The Congregational Cook Book has two Hermit recipes in it, so I figured I’d make both and send my brother and his family some Hermits.

Hermit recipe # 1 comes from Mrs. S. Cummings

Use 2/3 cup butter, 2 cups brown sugar, 1 cup chopped raisins, 1/4 cup warm water, 1 teaspoonful cinnamon, 1 teaspoonful soda, 2 eggs and 3 cups of flour. Drop from spoon and bake quickly.

Well, this is fairly straight forward, and I’ll go with a 350 degree oven for 10 minutes.

Cookie dough - with butter, sugar, cinnamon, soda, warm water and two eggs.

Cookie dough – with butter, sugar, cinnamon, soda, warm water and two eggs.

After 3 cups of flour have been added.

After 3 cups of flour have been added.

After 10 minutes in a 350 degree oven.

After 10 minutes in a 350 degree oven.

Interior cookie - still warm.

Interior cookie – still warm.

Recipe notes – mixed entirely by hand, used light brown sugar, large eggs. Yield – 2 1/2 to 3 dozen.

Initial Verdict – A nice cookie, with good mouth feel. These were easy to make with the only time consuming part being chopping the raisins. Next time I will chill the knife to make it easier. I want to add more spice than the cinnamon though. How will they compare to Hermit # 2? You’ll see tomorrow and my brother will get a box of both in the mail.

Kate

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4 Comments
  1. You may not be aware, but in 1913, raisins generally had stones (grape seeds) in them. The reason they had you chop them was to remove the stones. The things that are likely to trip you up are the things they assume you would already know, that were common knowledge ‘back in the day’, but pretty esoteric now. There’s no real need to chop raisins anymore unless you need smaller bits for some other reason.

  2. I love this kind of cookie, but don’t eat it very often. We do have a local bakery that makes them, though they bake them into logs.

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