Vintage Eats Recipe:  1880 Hermits      

If you want to talk about cookies that have maintained popularity over the years (centuries!), I nominate Hermits.

Granted, the title could possibly make you question the validity of my choice.

People Hermits are thought to be somewhat unpopular beings who elect to be alone. Why would anyone choose that name for a cookie that is deliciously spiced and so popular that it is included in nearly every church/community cookbook I’ve ever perused?

It’s a good question for which there is probably no answer.

So we’ll pass on to the fabulous cookbook that I chose for this version of the recipe.

Cookbook Corner

Betty Crocker Cooky Book (1977) is a haven of comfort for people like me who love to make cookies.

Not only does it have a colorful, happy cover filled with different types of cookies and a multitude of recipes—all of which I hope to try!– but it has a special section called “Betty Crocker’s Best Cookies.”

The book includes cookie recipes for each decade beginning with the 1880s through 1970s, up until the decade when the book was published.

This is a list of cookie recipes that, according to the introduction, “having once attained popularity, have continued to fill America’s cooky (exact spelling from the book) jars as the favorites of each succeeding generation.”

Examples from other decades include Cinnamon Jumbles (1890), Ginger Creams (1910), and Molasses Crinkles (1930).

I love it, especially this year as we’re celebrating America’s 250 years!

And Hermits – those cookies with the innocuous name that makes me wonder if the person who invented them had 10 children underfoot and who longed to be alone eating these to her heart’s delight surrounded by nothing but quiet—are included in the list. In fact, they are the first ones!

Each recipe includes a brief intro. Here is the one for Hermits:

“One of our earliest favorites – Rich with spices from the Indies, plump with fruits and nuts, Hermits originated in Cape Cod in Clipper Ship days. They went to season on many a voyage, packed in canisters and tucked in season chests.”

Could a seagoing captain have relayed this detail of stowed Hermits among his belongings in a diary?

Perhaps. We may never know for certain.

But, after making a batch, I understand why Hermits are so popular. First, they include ingredients that are commonly found in a kitchen.

Second, they have no fancy techniques, just dropping them on to a prepared cookie sheet.

Third, they don’t spread into one large cookie. Each one just takes care of itself.

Fourth, they are truly delicious with a chewy texture and just enough sweetness to make you want another.

I made a batch for friends to hand out at a local nursing home. My friends said the people enjoyed them.

This is a cookbook I’ll refer to again for cookie ideas.

My Notes:

1. The recipe listed 1 ¼ cups broken nuts, but I deleted them as I do for most recipes, not substituting anything.

That’s it!

Enjoy making Hermits. Your friends/family will ask for them again!

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1880 Hermits (I halved the recipe)

1 cup shortening

2 cups brown sugar

2 eggs (allow them to sit on your counter to get to room temperature for a fluffier product)

½ cup cold coffee

3 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

2 ½ cups raisins

Mix shortening, sugar and eggs thoroughly.

Stir in coffee.

Stir dry ingredients together; blend into shortening mix.

Mix in raisins and nuts.

Chill dough at least 1 hour.

Heat oven to 400 degrees.

Drop rounded teaspoon of dough about 2 inches apart on lightly greased baking sheet.

Bake 8-10 minutes or until almost no imprint remaining when touched lightly in center.

Yield: 4 dozen 2.5-inch cookies

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