Mrs. Sherman’s Hermit Cookies
Mrs. Sherman and my mother were friends, back in their newlywed years. We lived in a two family house across the street from the Shermans. Shortly after I was born, we moved a few miles away. Mrs. Sherman and her family stayed in their home. They remained friends for years and years, exchanging recipes and child rearing help. Mr. and Mrs. Sherman had six boys. She knew how to cook for a crowd and still be frugal. The boys brought them much joy, but they also had more than their fair share of tragedy and sadness. At some point they moved out of town and our contact with them was mainly by Christmas cards. I have several of Mrs. Sherman’s recipes that I use regularly. I always think of her. She was tough as nails, but always a lady. Thank you Mrs. Sherman. I hope you’ve found some peace and happiness.
Mrs. Sherman’s Hermits
¾ cup of shortening
¾ of white sugar
¾ cup of brown sugar
Cream these ingredients together.
Beat 2 eggs together, reserving some to brush on top of the cookies before cooking.
Add eggs to the shortening and sugar mixture and blend well. Add the following ingredients:
3 cups of flour
½ tsp. of salt
1 tsp. baking soda
1 tsp. of cinnamon
1 tsp. of ground cloves
½ tsp. of ground ginger
¼ cup of molasses
1/8 cup of water
Mix these ingredients and then stir in 1 cup of raisins and 1 cup of chopped walnuts.
Place parchment paper on a cookie sheet, spreading the batter in two strips. Brush the reserved egg.
Bake at 350 degrees for 15 to 20 minutes. Cut into strips of cookies while still warm. Cool on rack.