Hermit Cookies

Prep Time:

1h 20m

Bake/Cook Time:

12m

Yield:

20 - 24 cookies

Somewhat crumbly and only slightly sweet, Hermit Cookies have been around for generations. The reason behind the name has been lost to time, but the recipe has survived due to its versatility. No refrigerator needed for storage, and easily made with ingredients on-hand, Hermit Cookies are a cross between a spice cookie and a biscuit.

Rate it yourself

Products Used

1 lb. Light Brown Sugar Box

Ingredients

1/2 cup Imperial Sugar Light Brown Sugar
1/4 cup butter, softened
1 egg, room temperature
1 1/4 cups all-purpose flour*
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
Pinch of salt
1 tablespoon whole milk
1/2 cup raisins
1/2 cup dried cherries
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Cream together sugar and butter. Beat in egg until well combined.
In a separate bowl, sift together dry ingredients. Add half of dry ingredients to creamed butter, add milk, then beat in remaining dry ingredients. Fold in dried fruit and vanilla. Refrigerate dough for 1 hour.
Preheat oven to 350°F. Prepare baking sheet with parchment paper or non-stick baking spray. Roll out dough to approximately 3/8-inch and cut into preferred shapes. Bake for 12-15 minutes. Remove from oven and allow to cool on a wire rack.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

Rate & Review

Sweetalk member

Dec 05, 2019

I have not made this cookie, but am interested in doing so. The photo with the recipe looks more like a drop cookie or thickly sliced prior to baking; however, the instructions indicate it is rolled and then cut into shapes. If in fact it is rolled, to what thickness, because the instructions lack this detail?