Hermits with Wine

Hermits with Wine


"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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servings 338 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. Place the raisins or chopped dates in a bowl and cover with white wine. Set aside to soak.
  3. Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.
  4. Stir the flour, cinnamon and salt together.
  5. Dissolve the baking soda in 1/3 cup of the wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins and stir them and the walnuts into the dough.
  6. Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.



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 ove...

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 del...

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 ...