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+ servings

Grand Canyon Hermit Cookies

Julia Ann
A soft spicey molasses cookie filled with walnuts and raisins. Originally called a tea cake. First published in an 1877 Portland, Maine cookbook.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 60


  • 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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