Grand Canyon Hermit Cookies

A soft spicey molasses cookie filled with walnuts and raisins. Originally called a tea cake. First published in an 1877 Portland, Maine cookbook.

4 cups all-purpose flour

Preheat oven to 350 F.
Grease or line cookie sheets with parchment paper.
Mix the first 6 dry ingredients together; whisk to blend.
Measure the molasses and water together.
In a large mixing bowl, combine shortening and sugars; cream until fluffy.
Reserve 1/2 egg; add the remainder of eggs to sugars, beat to blend.
Alternate adding the dry ingredients and liquids, beating after each addition.
Stir in walnuts and raisins until mixed evenly.
Drop by tablespoonful on the cookie sheet.
Brush tops with egg.
Add pinch of white sugar on top of each cookie.
Bake 12 to 15 minutes

These can be made into a bar cookie. Cut when warm and store to soften.
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Grand Canyon Hermit Cookies

The Grand Canyon is a special spot our family likes to visit. There is a fun train excursion from Williams, Arizona up to the Grand Canyon. Certainly family oriented. It is a must see place to visit each time we go to Arizona. It is fun to walk around the El Tovar Lodge on the south rim, visit the shops and see the elk, ride the bus to lookout points over the Canyon and breathe the western air. I like the the southwest. Now what does that have to do with cookies? I remembered a cookbook I got at a used bookstore in Flagstaff, The Grand Canyon Pioneers Society Cook Book, 1988 edition. Gale Burak baked Gale’s Hermit Cookies to take to the Grand Canyon Ranger Stations. I have renamed them Grand Canyon Hermit Cookies and bake them as a drop cookie.

South Rim of the Grand Can

Enjoy the old fashioned flavor of Grand Canyon Hermit Cookies.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.