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.
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.
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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.
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