Old Fashioned Hermit Cookies
Prep Time: 15 minutes
Total Time: 27 minutes
Servings: 48
This recipe store’s well and they are Grandmother's favorite. Yum!
Total Time: 27 minutes
Servings: 48
This recipe store’s well and they are Grandmother's favorite. Yum!
Ingredients:
1/2 cup butter, room temperature
1 cup brown sugar, packed
2 eggs
1/2 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1 cup raisins
1 cup dates, chopped
1 cup pecans, coarsely chopped (optional)
1/2 cup butter, room temperature
1 cup brown sugar, packed
2 eggs
1/2 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1 cup raisins
1 cup dates, chopped
1 cup pecans, coarsely chopped (optional)
Directions:
Preheat oven your to 350.
Cream together butter and brown sugar.
Add eggs and beat until mixture is pale and thick, for 2 minutes, then beat in vanilla.
Reduce mixer speed to low and beat in flour, baking soda, salt, cinnamon, allspice and nutmeg.
Stur in raisins, dates and nuts with a wooden spoon.
Drop cookies by tablespoonfuls onto a parchment lined baking sheet, 2 inches apart.
Bake 10 to 12 minutes, until edges are set but centres still appear moist.
Cool on baking sheet 2 minutes, then put onto wire racks to cool completely.
Store in an airtight container up to 10 days.
Or freeze on a flat surface then put into freezer bags to store up to 3 months.
Thaw at room temperature for 15 minutes before serving. Enjoy!
Preheat oven your to 350.
Cream together butter and brown sugar.
Add eggs and beat until mixture is pale and thick, for 2 minutes, then beat in vanilla.
Reduce mixer speed to low and beat in flour, baking soda, salt, cinnamon, allspice and nutmeg.
Stur in raisins, dates and nuts with a wooden spoon.
Drop cookies by tablespoonfuls onto a parchment lined baking sheet, 2 inches apart.
Bake 10 to 12 minutes, until edges are set but centres still appear moist.
Cool on baking sheet 2 minutes, then put onto wire racks to cool completely.
Store in an airtight container up to 10 days.
Or freeze on a flat surface then put into freezer bags to store up to 3 months.
Thaw at room temperature for 15 minutes before serving. Enjoy!
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