Hundred-Year-Old Hermits Cookies Recipe (2024)

Nutmeg could be substituted for the mace. In general these two spices are interchangeable. Nutmeg and mace are both from the same plant. Mace is the vein-like threads that cover the fruit; nutmeg is the kernel inside the seed. Mace was very popular a hundred years ago, and it is often called for in old recipes; whereas nutmeg is more popular today. In my opinion mace is a bit spicier than nutmeg, but there really isn’t much difference.

It’s wonderful to hear that you enjoyed this post – and that you now have a recipe for Hermits. 🙂

They were yummy. This recipe is definitely a keeper and one that I plan to make again. I think that you’d like it. Your grandmother may have used mace. I often see it listed in old recipes. Mace has a nuanced difference in taste from nutmeg that I really like. If you make this recipe, you’ll have to let us know how it compares to the cookies you remember.

mmm. . . I like your suggestion. It would be a wonderful way to really update this recipe. The Hermits aren’t spongy-but they definitely are puffy and soft. I think that you’re right that the relatively large amount of baking powder called for in the recipe made them puffier than many modern cookies. Over the past few years I’ve found that many old-time cookie recipes – sugar, molasses, chocolate chip, etc.- are for softer cookies than is typical today. Preferences must have changed across the years.

I think that you’d be pleased with these cookies. They were tasty and easy to make.

They are delicious.

I know from personal experience that they’re lovely with coffee. The ones I made went very quickly, and I’m thinking of making another batch when I do my main Christmas baking.

You may have had them and not known the name of them. I have memories of Hermits often being on trays of Christmas cookies when I was child – but I didn’t know their name until recently.

Good question, I’m glad you asked – I intended to add a note about why I didn’t soak the raisins at the end of my post, but I obviously forgot. As you suggested, raisins were much drier a hundred years ago than what they typically are now. Modern methods for processing and packaging raisins result in much moister raisins, so I didn’t think that they needed to be soaked.

It’s nice to hear that you noticed the milk. I had fun composing the picture. 🙂

There are a lot of wonderful old-time recipes. 🙂

I’m glad this post brought back some good memories. I hadn’t thought of mincemeat cookies in years until you mentioned them. They’re another wonderful classic cookie.

Thanks for sharing the link. This version of Hermits look wonderful. It’s really interesting how Hermits can be made in different shapes. The process you use to create Hermit bars makes a lovely cookie.

When I was child, I always enjoyed eating Hermits when they were served at holiday gatherings, but I think that this is the first time that I ever actually made them. I’m not sure why it took me so long. I guess that I just needed to find a hundred-year-old recipe Hermits recipe. 🙂

I used Grandma’s Molasses. It’s a brand that’s commonly sold in supermarkets around here. I don’t have a strong opinion about whether it’s any better than other brands, but it worked nicely in this recipe.

If you don’t like raisins, this may not be the recipe for you – though I suppose that you could leave the raisins out and have a nice spice cookie.

What a sweet story about your grandmother when she was in the nursing home! Even though she had a disability, she was still trying to take care of her loved ones and wanted them to have a tasty treat.

I think that you’ll enjoy these cookies. I’m not sure about the Hermit Cake- though it may be similar. There are a lot of variations to Hermit Cookies, including drop cookies, bars, and logs. Some of the logs are rather large and almost cake-like.

hmm. . . I think that walnuts might be nice in this cookie, or I could also see just skipping the raisins.

Tasty, easy, and goof proof is best. Hermits fit the bill. 🙂

They are delicious. 🙂

hmm. . . I’d probably ask my children and other family members if they wanted any of the cookbooks, and then give the remainder to the library so that they could sell them at one of the used book sale fundraisers they periodically hold. Your question reminds me that over the years I’ve occasionally gone through my cookbook collection and sorted them into two groups – those that I’ve made at least one recipe out of and those which I’ve never made any recipes from. I’m always surprised by how many beautiful books I managed to accumulate that did not have a single recipe that motivated me to actually make it. I then give away the books I’ve never used and end up with a more manageable group of cookbooks.

It’s wonderful to hear that you liked them. Merry Christmas!