Hi Ann:-) I have never had the Hermits in Fall River, nor have I tried either of these two recipes but thought you might like to give them a try. Also, there are some other recipes here at recipelink:
Hermit Recipes (click here).
GINGER JOE FROGGERS (PRE 1940 COOKIES)From: Katie E Green
Newsgroup: rec.food.cooking
Makes 18 to 20 LARGE cookies
These were very popular one, along the New England Sea Ports. I keep running across the recipe. They make BIG cookies. Evidently Mr. Joe Frogger was the Famous Amos of his day. He lived in Marblehead, Mass. by a pond called Uncle Joe's Frog Pond. Fishermen would trade him rum, for his spicy molasses cookies, which they took to sea. The cookie is as good or better than Hermits (which used to be known as Sailor's Cookies). This recipe came from Mammy Cressy, Joe's daughter--otherwise it would have been lost to us forever. His recipe was a trade secret; he claimed the secret ingredients were rum and SEA WATER. The story is as charming as the cookie!
3 1/2 cups sifted all purpose flour
2 1/2 teaspoon ground ginger (reduce by 1/2 tsp if less hot desired)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup dark molasses
1 teaspoon baking soda
1/2 cup butter, room temperature
1 cup sugar
3 tablespoons dark rum (I like Meyer's) with 1/2 cup water OR Seawater
Whisk dry ingredients to blend in large bowl.
Combine molasses and soda in a large bowl. *This will foam and double in volume; set aside.
In another bowl, cream butter and sugar until light in color and fluffy. Stir in flour mixture, a cup at a time, and beat well after each addition. Cover and chill dough for 8 to 12 hours.
Preheat oven to 375F.
Roll out dough to 1/3 to 1/2 inch thick on lightly floured surface and cut with large 4 inch biscuit cutter*. Place on greased cookies sheets 3 inches apart.
Bake in middle of oven for 10 minutes or until tops feel firm. Remove and cool for 2 minutes, then carefully remove from cookie sheets with spatula. Store in air tight containers for up to 2 to 3 weeks.
*NOTE: another recipe states to roll into 2 inch balls and flatten to 1/2 inch with sugared glass bottom. That would give you a large cookie, but more moderate in size.
HERMITS (SLICE AND BAKE)Source: Elizabeth Powell
These are the best homemade slice and serve cookies. The dough freezes beautifully in logs that can be kept on hand for fresh cookies baked in minutes. They may be sliced thinly and baked quickly for elegant, crisp tea cookies, or sliced 1/4-inch or more thick and baked in a slower oven until just set for a rich, chewy, New England Hermit.
1 1/4 cups seedless raisins
2 1/2 cups all-purpose flour, divided use
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, room temperature
1 cup sugar
1/4 cup milk
Chop raisins finely in food processor with 1/4 cup flour; set aside.
Sift 2 cups flour with cream of tartar, baking soda, and spices.
Cream butter with sugar. Add dry ingredients alternately with milk until well blended. Stir in raisins and enough additional flour, up to 3/4 cup, to make a stiff dough.
Shape into two logs, about 1 1/2-inches diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at 375-400 degrees until done (15-20 minutes).