Hermits: A Taste of Nostalgia from Better Homes and Gardens (1969)

The scent of cinnamon and nutmeg still evokes such vivid memories. As a child, rummaging through my grandmother’s recipe box was an adventure, and the tattered, stained page for “Hermits” from her 1969 Better Homes and Gardens cookbook always beckoned. These weren’t just cookies; they were tiny vessels of warmth, spiced sweetness, and the cozy comfort of her kitchen, each bite bringing me closer to her and her endless stories. They’re not the most photogenic, but what they lack in beauty, they more than make up for in character and soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-32 minutes
• Yields: 6 dozen
• Dietary Type: Omnivore

Ingredients

• 1 cup shortening
• 2 cups brown sugar
• 2 eggs
• 3 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup buttermilk or 1/2 cup clabbered milk
• 1 cup chopped walnuts
• 2 cups raisins (seedless)
• 1 cup dates, cut up

Equipment Needed

• Mixing bowls
• Electric mixer (stand or hand-held)
• Measuring cups and spoons
• Cookie sheets
• Parchment paper (optional)
• Cooling rack

Instructions

1. Begin by creaming together the shortening and brown sugar in a large mixing bowl. Ensure they are thoroughly combined into a light and fluffy mixture. This is a crucial step for achieving the right texture in your hermits, so take your time.
2. Add the eggs to the creamed mixture, one at a time, and beat well after each addition. This incorporates air into the batter, resulting in a lighter cookie.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting is essential for preventing lumps and ensuring that the dry ingredients are evenly distributed throughout the batter.
4. Gradually add the sifted dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Stir in the chopped walnuts, raisins, and cut-up dates. Distribute them evenly throughout the batter. If using a stand mixer, proceed with caution during this step as the mixture can become quite thick and strain the motor.
6. Drop the batter by heaping teaspoons onto a greased cookie sheet. Alternatively, you can line the cookie sheet with parchment paper for easier cleanup.
7. Bake in a preheated oven at 375°F (190°C) for approximately 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Remove the cookie sheets from the oven and let the hermits cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.

Expert Tips & Tricks

• For a richer flavor, consider using dark brown sugar instead of light brown sugar.
• If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. Clabbered milk, if you happen to have it, adds an even more authentic, old-fashioned flavor.
• To prevent the fruit from sinking to the bottom of the cookies, toss the raisins and dates with a tablespoon of flour before adding them to the batter.
• Don’t overbake the hermits; they should be slightly soft in the center. They will continue to firm up as they cool.
• For a festive touch, dust the cooled hermits with powdered sugar.

Serving & Storage Suggestions

Hermits are best enjoyed slightly cooled, when their spiced aroma is at its peak. They pair wonderfully with a cup of hot coffee or tea, or a glass of cold milk. Store leftover hermits in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They can be stored in the freezer for up to 2 months. To thaw, simply leave them at room temperature for a few hours.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value (approx.)
Calories	175 kcal	9%
Total Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	10mg	3%
Sodium	90mg	4%
Total Carbohydrate	24g	8%
Dietary Fiber	1g	4%
Sugars	16g	N/A
Protein	1g	2%

Variations & Substitutions

• Gluten-Free Hermits: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder such as xanthan gum to help with the texture.
• Dairy-Free Hermits: Use a plant-based shortening and substitute the buttermilk with a dairy-free milk alternative, such as almond milk or soy milk, mixed with a teaspoon of lemon juice or vinegar.
• Spiced-Up Hermits: Add a pinch of ground cloves or cardamom to the batter for a more intense flavor.
• Nut Variations: Try using pecans or macadamia nuts instead of walnuts, or omit the nuts altogether for a nut-free option.
• Fruit Variations: Substitute dried cranberries or chopped dried apricots for some of the raisins for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Why are my hermits dry and crumbly?
A: Overbaking is a common cause of dry hermits. Be sure to bake them just until the edges are golden brown and the centers are set, but still slightly soft. Overmixing the batter can also contribute to dryness.

Q: Can I make the batter ahead of time?
A: It’s best to bake the hermits soon after making the batter. However, if you need to make it ahead, you can store the batter in the refrigerator for up to 24 hours. Let it come to room temperature slightly before baking.

Q: What is clabbered milk, and where can I find it?
A: Clabbered milk is a traditional form of cultured milk, similar to buttermilk or yogurt. It’s made by allowing raw milk to naturally sour and thicken. It can be difficult to find commercially; buttermilk is a readily available substitute.

Q: How do I prevent the raisins from sinking to the bottom?
A: Tossing the raisins and dates with a tablespoon of flour before adding them to the batter helps to prevent them from sinking.

Q: Can I freeze the baked hermits?
A: Yes, baked hermits freeze very well. Allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag for long-term storage.

Final Thoughts

These hermits, pulled straight from the pages of the 1969 Better Homes and Gardens cookbook, are more than just cookies; they are a testament to the enduring power of simple, comforting recipes. They are a link to the past, a taste of nostalgia, and a reminder that the best things in life are often the simplest. Gather your ingredients, preheat your oven, and step back in time with this delightful recipe. I encourage you to try them and share your own memories and variations. Happy baking!