Recipe by Bob Rand
"Mom won five dollars for this recipe in 1933 which bought us groceries. Everyone who partakes asks for recipe. We learned of their keeping value only when she sent them to troops in Korea. Before that none of the cookies had lasted long enough for us to know if they kept well! Store separated by wax paper. Substitute dates for the raisins if desired."
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packed brown sugar
2 1/2 cups
2 1/2 teaspoons
Wonderful cookies! I am not usually fond of soft cookies or raisins, but these are good. I soaked my raisins in just enough wine to cover them, (3/4 cup instead of 2 cups), and soaked them overnight. If you get the raisins that are moist packed just for baking you will need even less wine to soak. I cut the cinnamon back to 2 tsp, but 2 1/2 tsp would have been fine. I used lemon extract and no vanilla.
I would make these again.
This recipe tasted strangely like banana bread, but not in a bad way. It was nice enough, but not good enough for me to make again.
I made these with gluten free flour, and used grated lemon peel instead of the extract. Because I had no brown sugar, I only used white sugar. I baked them at 350 for 12 minutes. These are delicious!
Great recipe. I used unsalted butter instead of shortening, and was extremely pleased with the results.
I really enjoyed these cookies. I had them to munch on for days (made 4 different cookies in a day), and they were as soft and yummy almost a week later as they were right out of the oven. My kids really liked them as well. I didn't use as much wine as called for to soak the raisins because it was not needed. Just enough to cover them worked great.
* Percent Daily Values are based on a 2,000 calorie diet.
Hermits with Wine
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 150
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