Don’t ask me how they got their name, because I have no idea. However, these little spiced cookies are my Dad’s favorite and my Nannie (my Dad’s Mom) used to make them every year. Now my Mom makes them, and we have all joined in at one point or another to help make multiple batches of these throughout the holiday season. Even though the holidays are over, you can still make a batch and enjoy the fact that they are slightly healthy because they have raisins.

Hermit Cookies

  • 2 1/2 cups all purpose flour
  • 1 tsp of baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp clove
  • 1 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2/3 cup shortening
  • 1 1/2 cup brown sugar
  • 2 tbs milk
  • 2 large eggs
  • 1 cup raisins


  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, clove, and salt. Set aside.
  4. On medium speed cream shortening for about three minutes.
  5. Add sugar to butter and mix until light and fluffy about 3-4 minutes.
  6. Scrape down the sides and then add in the eggs and milk. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
  7. Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until blended, then add in raisins and mix.
  8. Divide by scoopfulls onto parchment  lined pan.
  9. Bake for 12-15 minutes.
  10. Will keep in an air tight container at room temperature for 5 -7 days. In our house they rarely last that long.

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