Hermits Cookie Recipe
Makes 4 servings
* See note below.

vegetable shortening
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon ground
1/2 teaspoon allspice ground
1/4 teaspoon nutmeg ground
1/4 teaspoon salt
1 cup brown sugar
1/2 cup butter or margarine, at room temperature (1 stick)
2 eggs
1/2 teaspoon vanilla extract
3 tablespoons milk or orange juice
1 cup raisins
1/2 walnuts broken pieces

*"A favorite since Colonial times with raisins, spices and nuts. Wonder where it got its name?"

Have Ready: Turn on the oven to 350°. Lightly grease baking sheets with a paper towel dipped in shortening. Combine flour, baking soda, cinnamon, allspice, nutmeg and salt in the small mixer bowl. Stir with a spoon and set aside. Combine sugar and butter or margarine in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add eggs and vanilla. Beat on medium speed until well mixed, scraping the bowl several times. Add half of the flour mixture and beat on low speed until well mixed. Add all the milk or orange juice and beat well. Add the rest of the flour mixture and beat until well mixed, scraping the bowl several times. On low speed, fold in the raisins and nuts and mix well. Drop one level tablespoonful of dough at a time on the baking sheets, about 1 1/2 inches apart. Bake for 12 to 15 minutes or until golden brown. Lift with a pancake turner to a wire rack to cool. Store in an airtight container in a cool place.