No matter the holiday, whenever we begin to gather with friends and family to celebrate traditions and each other, classic family and regional recipes are what makes every celebration more personal.
Because of this, we thought it would be fun to share a historic New England cookie recipe: the Hermit Cookie recipe originally featured in Yankee Magazine’s August 1952 issue. You can see that original submission here, and keep reading for the recipe.
What You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups brown sugar
- 2 tablespoons buttermilk or milk
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup raisins
- 1 cup currants
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon kosher salt
- Preheat the oven to 350°F and line two baking sheets with parchment.
- Cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, stopping to scrape the sides of the bowl with a rubber spatula as necessary. Add the buttermilk (or milk).
- In a separate bowl, whisk together 1 cup of the flour, baking soda, spices, and salt. In another, place the chopped raisins and currants with the final cup of flour. Toss to coat.
- Combine the flour mixture with the fruit mixture, then slowly add into the butter mixture and beat until combined.
- Drop by the spoonful onto the prepared cookie sheet, allowing 2 inches between each cookie for spreading.
- Bake 13-15 minutes or until puffed and lightly golden. Transfer to a wire rack to cool completely.