Print Recipe

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 60
Author: Julia Ann

Ingredients

  • 4 cups all-purpose flour

Instructions

  • 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

Notes

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