The Glancy Family Cookbook

Hermits

The Glancy Cookbook, chapter 3

Category: Cookies

Ingredients

3 1/2 cups all-purpose flour, sifted
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup butter or margarine, soft
2 cups firmly packed light brown sugar
2 eggs
1/2 cup cold black coffee (instant is fine)
1 3/4 cups seedless raisins
1 3/4 cups chopped dried apricots

Steps

Preheat oven to 400 degrees.
Sift together flour, baking soda, salt, and spices; set aside.
In large bowl with electric mixer, at medium speed, cream butter with sugar until light and fluffy.
Add eggs; beat until well combined.
At low speed, beat in coffee. Then beat in dry ingredients, a third at a time.
With spoon, stir in raisins until well mixed. Refrigerate 1 hour.
Lightly grease cookie sheets. Drop by rounded teaspoonfuls, 2 inches apart, onto cookie sheets.
Bake 8 to 10 minutes, or until hermits are nicely browned. Remove to wire rack; cool.
Mom's note: Let cool completely before putting in container.

Jenny remembers that she was often the one to make hermits, at Mom's insistence. She is certain that coffee was always used, and apricots were never used. If leftover cold coffee is not on hand, make a cup of instant coffee and let cool to room temperature.