Hermit Cookies Baked Until the Edges Set

Hermit Cookies Baked Until the Edges Set keeps the shopping list focused on brown sugar packed, shortening, and butter. It serves 24 cookies.

Count on 15 minutes of prep, 10 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup brown sugar packed
• ¼ cup shortening
• ¼ cup butter
• ¼ cup buttermilk
• 1 egg well beaten
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon allspice
• ⅛ teaspoon cloves
• 1 ¾ cup all-purpose flour
• ¾ cup walnuts chopped
• ½ cup dates chopped, not packed
• 1 ½ cups raisins

How the cooking goes

1. Warm the oven to 375°F and line several sheet pans with baking paper.
2. In the bowl of a electric mixer with the paddle attachment, cream the brown sugar, shortening, and butter until light.
3. Turn the mixer up then add the egg and vanilla. Beat well. Add the buttermilk, beat well.
4. In a mixing bowl, whisk together all the spices, salt, baking soda, and flour.
5. Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients. You usually do 4-5 additions, scraping down the bowl as necessary.
6. Turn through the nuts, dates, and raisins either with the mixer or with a wooden spoon.
7. Drop the cookies onto the prepared cookie sheet from a tablespoon or a cookie scoop.
8. Oven-bake in a preheated oven for 10-13 minutes. The cookies are done when the center has a slight indentation when touched.
9. Completely cool on a wire rack.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Pignoli Cookies Baked Until the Edges Set and Chewy Peanut Butter Cookies Baked Until the Edges Set.