Hermits

I'm not talking about recluses, I'm talking about cookies! My mother used to make these when I was little. I liked them then and I like them now.

This is one of those old-fashioned goodies that has stood the test of time. They are homey with warm spices,  sweet raisins and crunchy nuts. There are quite a few variations of this cookie as people have adjusted recipes to suit their tastes or to make them more trendy or fancy. Sometimes things should just be left alone. And, in my opinion, this is one of those cases. If it ain't broke....

To keep things traditional, I use the recipe from my '83 edition of Betty Crocker's Cookbook - before she went vegan. But it's easy to substitute the egg for a animal free alternative (try 1/4 cup of soft tofu, whizzed around in the food processor until smooth). While these bake, your kitchen will be filled with a nice cinnamon scent. That never goes out of style. 

Hermits

1 cup packed brown sugar

¼ cup shortening

¼ cup margarine, softened

¼ cup cold coffee

1 egg

½ tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

½ tsp. ground nutmeg

1¾ cups unbleached all-purpose flour (I use half all-purpose, half whole wheat)

1 cup raisins

¾ cup chopped nuts

Preheat oven to 375°F. Cream together the brown sugar, shortening and margarine until fluffy. Add coffee, and egg and mix to incorporate. In another bowl, mix together baking soda, salt, cinnamon, nutmeg and flour. Add to the wet mixture. Stir in raisins and nuts. 

Drop dough by rounded teaspoonfuls about 2 inched apart onto an ungreased cookie sheet. (I always line mine with parchment paper for an easy clean up). Bake for 8-10 minutes, until lightly browned. Immediately remove cookies from  baking pan.