Best Hermits Recipes

HERMITS

Steps:

• Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

HERMITS

Steps:

• Heat oven to 375°F.
• Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

HERMITS I

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
• In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
• To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
• To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

EASY HERMITS

Steps:

• In mixing bowl, beat margarine or butter with electric mixer for 30 seconds.
• Add half of flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg, and cloves.
• Beat in remaining flour.
• Stir in raisins and nuts.
• Drop by rounded teaspoons 2 inches apart, onto greased cookie sheets.
• Bake in 375 degree oven about 10 minutes, until edges are lightly browned.
• Cool cookies on rack.

HERMITS II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
• Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
• Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.

ICED HERMITS

Steps:

• Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
• Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
• Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
• Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

APPLE HERMITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
• Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
• In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.

MOLASSES HERMITS

Steps:

• Preheat oven 350 degrees F.
• Grease 9 x 13 pan.
• Dust raisins and nuts in 1/4 cup flour.
• Cream butter and sugar.
• Add salt, eggs and molasses.
• Sift flour and the rest of the dry ingredients into creamed mixture and mix well.
• Add nuts and raisins and stir.
• Spread batter in pan.
• Bake 15-20 minutes.
• Cut into squares.

HERMITS

Steps:

• In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
• About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

OLD FASHIONED HERMITS

Steps:

• 1. Cream the butter and sugar, add the egg and beat well.
• 2. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger.
• 3. Mix together the molasses and water.
• 4. Add alternately to creamed mixture, fold in raisins and chopped nuts.
• 5. Batter will be quite thick.
• 6. Spread out on floured surface and cut into shape.
• 7. Bake on cookie sheet 20 minutes at 375 degrees.

HERMITS MY FAVORITE RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. CREAM TOGETHER: Sugar and crisco ~ Beat in eggs ~ then add molasses and water and mix until smooth. SET ASIDE ( Some have suggested that these are to sweet and have cut the white sugar amount down. So be aware of that if you don't want them to sweet)
• 2. SIFT TOGETHER: Flour, baking soda, cinnamon, cloves and ginger. Add to liquid ingredients. ADD: Nuts and raisins
• 3. Grease a large cookie sheet. Make 3 lengths about 3 inches wide. Sprinkle tops with sugar. Bake at 350 degrees for 15-20 minutes. Do not overcook, will be dry, check at 15 Cool and cut.

DOWN EAST HERMITS

Steps:

• Mix together thoroughly--shortening, brown sugar, and eggs.
• Blend in the cold coffee.
• Mix in the flour, baking soda, salt, nutmeg, and cinnamon.
• Add in the raisins and walnuts--mix well.
• Chill 1 hour.
• Drop by rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake at 400 degrees for about 8-10 minutes or until set--just until when touched lightly with fingertip, almost no print remains.
• Do not overbake.

MOM'S HERMITS

Steps:

• 1. Preheat oven to 375 F. In a medium bowl, cream together the Crisco, white sugar, and light brown sugar. Add beaten eggs and set aside.
• 2. In a separate bowl, mix together dry ingredients.
• 3. Add dry mixture to creamed mixture and mix well.
• 4. Mix in coffee and molasses.
• 5. Stir in raisins and nuts.
• 6. Use a small ice cream scoop to make cookies or drop by tablespoons on greased cookie sheet.
• 7. Mix 1 egg white with 1 tablespoon of water. Brush top of cookies with eggwash.
• 8. Bake for 10-15 minutes.

CHOCOLATE OATMEAL HERMITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pan with vegetable oil spray.
• In a medium bowl, cream together sugar, brown sugar, vegetable oil, egg whites, and vanilla with an electric mixer. Sift together the flour, baking powder, and salt; stir into the creamed mixture. With a wooden spoon, stir in the quick cooking oats and chocolate chips.
• Drop dough by level tablespoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets to cool on wire racks.

HEALTHY HERMITS

Steps:

• Heat over to 375 degrees and grease baking sheets.
• Cream margarine and sugar, add eggs and beat well.
• Stir in flour, oatmeal and spices.
• Add apple, fruit, nuts and milk powder and stir mixture until combined.
• Drop by tablespoon onto baking sheets, spreading lightly.
• Bake for approximately 10 - 12 minutes, depends on your oven.
• Enjoy!

GRANDMA'S HERMITS

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
• In a large bowl, cream butter and shortening with brown sugar.
• Add eggs; mix well.
• Add dry ingredients alternating with buttermilk; mix well.
• Stir in raisins and nuts.
• Drop by teaspoonfuls onto baking sheet.
• Sprinkle with granulated sugar.
• Bake for 15 minutes or until golden in color.
• Cool on wire rack.

APPLE HERMITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper.
• In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt.
• In a large mixing bowl, cream butter until light and fluffy; mix in sugar and egg.
• Stir in flour mixture, and mix thoroughly; fold in nuts, apples, and raisins.
• Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart.
• Bake for 12 to 14 minutes.
• Cool on wire rack.
• In a small bowl, mix confectioners' sugar with milk to make a thin glaze; drizzle over cooled cookies.

HERMITS

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat till combined.
• Beat in egg and coffee. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
• Drop dough by rounded tablespoons 2 inches apart on an ugreased cookie sheet. Bak in a 375 ove for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks to cool.

MINCEMEAT HERMITS

Steps:

• Sift flour, soda, salt, and spices.
• Cream butter and sugar.
• Add egg and beat until light.
• Add dry ingredients, mincemeat, and cream- mix well.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in 400 degree oven, 10-12 minutes.
• Remove to racks to cool.

ICED HERMITS

Steps:

• Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.
• Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
• Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.
• Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners' sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners' sugar, a teaspoon at a time. Let cool slightly.
• Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.