Aunt Lou’s Hermit Cookies Recipe Card
User Reviews
5
Aunt Lou’s Hermit Cookies Recipe Card
Description
Aunt Lou’s Hermit Cookies Recipe Card features a spiced cookie dough rich in warm seasonings and studded with chopped dates and walnuts. The preparation starts by mixing spices, nuts, and dates together, then creaming shortening with white and brown sugars to create a fluffy base. Sifted dry ingredients are gradually incorporated, followed by sour cream and eggs, to create a moist and thick dough. Baking at 350°F for about 10-12 minutes produces cookies with lightly browned edges and a chewy center, balanced by aromatic spices and the natural sweetness of dates.
These cookies provide a mix of textures from the chew of dried fruit and crunch of nuts, complemented by the traditional Hermit cookie spice blend. They can be dropped by tablespoonfuls onto parchment-lined sheets to maintain shape during baking.
Useful for planning ahead, the dough can be refrigerated for a couple of days or frozen in scooped balls for longer storage, adjusting baking times accordingly. Once baked, the cookies hold well at room temperature for about a week or in the freezer for 3-4 weeks, making them convenient for seasonal gatherings or gifting.
Ingredients
- 3 cups flour all purpose
- 1 cup vegetable shortening brand Crisco
- 1 cup white sugar
- 1 cup brown sugar
- 8 oz. sour cream room temperature
- 2 egg beaten, room temperature
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. cloves ground
- ½ tsp. ginger ground
- 1 pinch salt
- 1 cup dates chopped
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350°F.
- In a small bowl, mix the spices. Add the nuts and dates. Set aside.
- Cream together the Crisco, white sugar and brown sugar with a stand mixer's beater blade until fluffy.
- Sift together the flour, baking soda, baking powder and pinch of salt in a large bowl.
- Slowly beat in the flour until it is thoroughly mixed.
- Beat in the sour cream slowly.
- Add the eggs and mix thoroughly.
- Fold in the spice/nut mixture with the beater blade on slow speed.
- Line a cookie sheet with parchment paper and drop 1 Tbsp. balls.
- Bake at 350°F for 10-12 min until just brown on the edges. Makes 36 cookies.
Notes
- Freeze baked cookies in airtight containers with freezer paper between layers for up to 3-4 weeks.
- Store cookies at room temperature in airtight containers for about one week without refrigeration.
- Refrigerate covered dough for up to two days before baking; baked times may increase slightly with chilled dough.
- Freeze scooped dough balls individually on a tray before transferring to freezer bags for up to three months; bake from frozen with additional time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 49mg | 2% |
| Potassium | 86mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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