20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
valentine's baking
thanksgiving baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Hermit Cookies Recipe & Video

Printer Friendly Page

It's so easy to like Hermit Cookies, with their soft and chewy texture, their spicy flavor, and how they're loaded with raisins, dates, and nuts. The general consensus is that Hermit Cookies were so named because of how long they can be stored. This old fashioned 19th century cookie must have quite a few fans because on the American Food Holidays' calendar November 15th is National Spicy Hermit Cookie Day.

Hermit Cookies are a good cookie to tuck into lunch boxes or to just snack on during the day. They are popular in both Canada and the U.S. with the most notable difference between the two countries being that Canadian recipes usually include dates. My Canadian heritage is showing here, as my favorite recipe is adapted from Canadian Marion Kane's The Best of Food and it does contain dates. The batter is quick to prepare and the cookies are formed by simply dropping tablespoonfuls of the batter onto your baking sheet. These cookies are also very good when drizzled with a powdered sugar glaze that is made from a simple mixture of confectioners sugar (also known as icing or powdered sugar) and milk.

Dates are the fruit of the palm tree. They have a high sugar content and are also a good source of protein plus Vitamins A & B. For this recipe we are using dried pitted dates and I like to buy the ones that are packed in 10 ounce (283 gram) plastic tubs. You can usually find them in the produce section of your grocery store.

Related Recipes You May Like

Oatmeal Cookies

Snickerdoodles

Fig Oatmeal Cookies

Date Squares

Fruit & Nut Balls (Sugarplums)

Sticky Toffee Pudding

Hermit Cookies: Preheat oven to 350 degrees F (180 degrees C). Lightly butter or line two baking sheets with parchment paper.

In the bowl of your electric mixer, or with a hand mixer, beat  the butter and sugar until light and fluffy (about two minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.

In a separate bowl sift or whisk together the flour, baking soda, salt, and spices. Add this mixture to the batter and beat until combined. Fold in the raisins, chopped dates, and chopped walnuts.

To form each cookie, drop about one tablespoonful of the batter onto your baking sheet, spacing the cookies about two inches (5 cm) apart. Bake for about 10 minutes or until the cookies are firm around the edges but still a little soft in the center. Remove from oven and place on a wire rack for about 5 minutes before removing from pan. Cool completely before frosting.

Glaze: In a small bowl stir together the sugar and enough milk (cream) to make a smooth, thick, yet pourable glaze. Once the cookies are completely cool, use a small spoon to drizzle several thin lines of the glaze over each cookie. Let the cookies sit at room temperature until the glaze has completely dried.

The cookies can be stored at room temperature for about five days, or they can be frozen.

Makes about 36 cookies.

View comments on this recipe on YouTube

 

 

 

 

 

 

Hermit Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (205 grams) firmly packed light brown sugar

2 large eggs, at room temperature

1/2 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmbeg

1/4 teaspoon ground cloves

1 cup (130 grams) dark or golden raisins

1 cup (130 grams) dates, pitted and coarsely chopped

1 cup (100 grams) walnuts, coarsely chopped

Glaze: (optional)

1/2 cup (55 grams) confectioners sugar (icing or powdered sugar), sifted

2 - 3 tablespoons milk or light cream

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC