Hermit Cookies Tested Recipe

Hermit Cookies Recipe

It is easy to like Hermit Cookies. They have a soft and chewy texture, are nicely spiced with ground cinnamon, allspice and cloves, and are jammed with raisins, dates, and nuts. The general consensus is that Hermit Cookies were so named because of their good keeping qualities, that is, they can be hidden away, similar to a hermit or recluse. 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 fill your cookie jar. 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. Although not shown in the picture, these cookies are very good when iced with a sugar glaze. The sugar glaze is just a simple mixture of confectioners sugar (also known as icing or powdered sugar), vanilla extract and milk. It is drizzled over the tops of the cookies and left to dry.

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.

Hermit Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. 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. 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 to the butter and egg mixture and beat until combined. Fold in the raisins, chopped dates, and chopped pecans.

Drop the batter by tablespoonfuls onto the prepared baking sheets, spacing the cookies about two inches (5 cm) apart. Bake for about 10 minutes or until the cookies or until lightly browned. Remove from oven and place on a wire rack for about 5 minutes before removing from pan. Cool completely before frosting.

Glaze (optional): In a small bowl stir together the sugar, vanilla extract, 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.

Makes about 36 cookies.

References:

Best of Bridge. Enjoy! More Recipes From The Best Of Bridge. Best Of Bridge Publishing Limited. Calgary: 1980.

The Canadian Living Test Kitchen. The Complete Canadian Living Cookbook. Random House Canada. 2001.

Klivans, Elinor. Big Fat Cookies. Chronicle Books. San Francisco: 2005.

www.statesymbolsusa.org

Tyler Herbst, Sharon & Herbst, Ron. The Deluxe Food Lover's Companion. Barron's Educational Services, Inc. New York: 2009.