A classic recipe from Anne Bell for Holly Hermits, a soft, chewy spice cookie. This old-fashioned drop cookie is loaded with candied fruit, raisins, and nuts, and flavored with a warm blend of cinnamon, nutmeg, and cloves.
Author
Anne Bell
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Shortening |
| 1 Cup | Brown Sugar, packed |
| 1 | Egg |
| 3-4 Tablespoons | Water (See Note) |
| 1½ Cups | Flour |
| ½ Teaspoon | Baking Soda |
| ½ Teaspoon | Cinnamon |
| ¼ Teaspoon | Salt |
| ¼ Teaspoon | Nutmeg |
| ¼ Teaspoon | Cloves |
| ¾ Cup | Chopped Mixed Candied Fruits |
| ½ Cup | Raisins |
| ½ Cup | Chopped Walnuts or Pecans |
Instructions
- Preheat your oven to 375°F. Grease your cookie sheets.
- In a large bowl, cream the shortening and brown sugar together. Add the egg and water and beat well.
- In a separate bowl, sift together the flour, baking soda, cinnamon, salt, nutmeg, and cloves.
- Gradually add the dry ingredients to the creamed mixture and stir until well combined.
- By hand, stir in the candied fruit, nuts, and raisins.
- Drop by rounded teaspoonfuls onto the greased cookie sheet.
- Bake for 8 to 10 minutes.
Note
The author, Anne Bell, includes several helpful tips:
- She notes she uses “nearly double the water called for” (the original likely called for 2 Tbsp), so 3-4 tablespoons is a good amount.
- When doubling the recipe, she suggests using half oleo (margarine) and half shortening to make a softer cookie.
- Makes about 3 ½ dozen cookies.
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