Erik’s favorite: HERMITS


Since I had a surprise visit from my son Erik and his fiancee Chiara, I decided today was a good day to make hermits- so they can pack a bag for their trip back to San Francisco. This is a soft cookie and can be made with walnuts (add 2 Cups to the recipe) but we prefer them without nuts. This recipe comes from my dear friend  and great baker Rita Rozumek.

To prepare this recipe you’ll need a sturdy cookie sheet,a sheet of parchment*, a mixer, measuring cups and measuring spoons. 


1 ½ Cups shortening(I use Crisco) 

2 Cups brown sugar

½ Cup dark molasses

2 Large eggs

4 ½ Cups flour

1 tsp salt

2 tsp. baking powder

1 tsp. salt

½ tsp. ground cloves

2 tsp. ground cinnamon

2 tsp. ground ginger

2 Cups raisins

2 Cups walnuts(optional)

3 Tbsp. raw sugar or regular sugar 

  1. Preheat oven to 350.
  2. In a large mixing bowl combine shortening,molasses and eggs.Add dry ingredients and mix completely. Fold in raisins.
  3. Divide dough into three balls and roll out into logs approximately 2” wide by 15”long-(see photo top left) The dough is soft and once you have a basic shape, you can finish shaping them right on the baking sheet.
  4. Place on a parchment lined baking sheet. Continue with remaining balls.
  5. Flatten the dough to 1/2” thick with your hand and sprinkle each log with 1 Tbsp. raw sugar or regular sugar.
  6. Bake 10-12 minutes. Cookies will be soft when you remove them from the oven. Let cool 15 minutes and cut into bars.(see photo to the right)

*If you do not have parchment, you can bake these cookies on an ungreased sheet-we use parchment to minimize the cleanup.


Posted on April 7, 2009 .