Walnut Hermits
Submitted by sphynx
Old-fashioned hermit cookies spiced with cinnamon and nutmeg, stuffed with raisins, dates, and walnuts. Soft and chewy from sour cream, topped with a whole walnut. A New England cookie jar staple.
YIELD
2 dozenPREP
20 minCOOK
15 minREADY
50 minHermits are one of those old New England recipes that your great-grandmother probably baked by the sheet pan.
Thick, soft, and loaded with dried fruit, these spiced drop cookies are built to last. Brown sugar gives them a molasses-like warmth, cinnamon and nutmeg bring the cozy fall spice, and a generous scoop of sour cream keeps the crumb tender and moist for days.
Raisins, chopped dates, and walnuts are packed into every bite, and a whole walnut pressed on top makes each one look like it came from a proper bakery.
Kitchen Tips
- Use butter instead of shortening for richer flavor, though shortening gives a softer, more cake-like texture.
- These cookies actually improve after a day or two in a sealed tin as the spices meld and the dried fruit softens.
- Buttermilk works as a swap for sour cream if that’s what you have. The tang and acidity do the same job.
- Drop the dough with a cookie scoop for uniform size and even baking.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, blend together shortening or butter and brown sugar.
Beat in eggs.
Stir in flour, baking powder, baking soda and salt. Add spices.
Stir in sour cream or buttermilk, then add walnuts, raisins and dates.
Stir well.
Drop by teaspoonfuls onto a greased cookie sheet.
Top each cookie with a whole walnut.
Bake 12 to 15 minutes at 350℉ (180℃). Remove to a wire rack to cool.
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