Molasses cookies.Jane Morris
HOLY COW! Only the best thing to ever grace a Bostonian's table. My grandmother made the best. She taught me when I was really young. She was my dad's mom and she never really accepted my mother b/c she didn't have the talent to make a great hermit. Hermits aren't any old molasses cookie though. They have to have raisins to be legit and they're made in long bars and cut up after they're cooked.
Well, my grandmother's not a New Englander, but made hermits all the time. Then again, the whole family was displaced Yankee--looks like half of Brookline picked up at some point in the 1700s and deposited itself in Western New York. So maybe it *is* a Yankee thing.
hermits from Bombaderies across the street from Town Field were the bomb
hermits from Bombaderies across the street from Town Field were the best
With raisins, no?
Anyone have a good recipe for hermits? How about Congo bars?
OH god Pauls Bakery in Maynard used to make the best Hermits.That was a highligh of visitng my grandparents house in Sudbury was grabbing a couple of hermits and a small 8 oz bottle of Pepsi.God the memories.
My mother made these for us all the time when we were growing up in Melrose. They're wicked easy, and wicked excellent.HermitsMix together with a whisk:1 cup sugar1/2 cup milk1/2 cup molasses1/2 cup vegetable oilSift together:3 cups flour1 tsp cinnamon1/2 tsp salt1 tsp baking soda1 tsp nutmeg1/4 tsp ground clovesMix with wet mixtureAdd:1 cup raisinsSpread on large greased cookie sheet. Bake at 350° for 19-20 minutes. DO NOT OVERBAKE!
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