For a deeper flavor, consider using a fortified wine like sherry or port instead of white wine. These cookies are excellent with a dusting of powdered sugar once cooled. Store the cookies in an airtight container with sheets of wax paper between layers to maintain their texture and prevent sticking.
Hermits with Wine
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING18 People
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VIEWS24
These spiced, wine-infused cookies, redolent with cinnamon and nuts, boast a remarkable history. Winning a small sum during the Great Depression, they provided sustenance and became a beloved family tradition, ultimately comforting troops abroad. Their exceptional keeping qualities made them ideal for care packages, though they rarely lasted long enough at home to be tested!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol31 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium217 mg
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Sugar23 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a bowl, combine the raisins with 2 cups of white wine. Allow to soak, ideally for at least 30 minutes, or up to several hours. The longer they soak, the plumper and more flavorful they will become. (30+ minutes)
03 Step
Recipe View In a large bowl, cream together the shortening, brown sugar, and granulated sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer. (5 minutes)
04 Step
Recipe View Beat in the eggs one at a time, then stir in the lemon extract. (2 minutes)
05 Step
Recipe View In a separate bowl, whisk together the flour, cinnamon, and salt. (2 minutes)
06 Step
Recipe View In a small bowl, dissolve the baking soda in 1/3 cup of white wine. It will fizz slightly. (1 minute)
07 Step
Recipe View Add the wine-baking soda mixture to the creamed shortening mixture and beat until well combined. Gradually add the flour mixture, mixing until just combined. (3 minutes)
08 Step
Recipe View Drain the soaked raisins, discarding the wine (or reserving it for another use). Gently fold the raisins and chopped walnuts into the cookie dough. (3 minutes)
09 Step
Recipe View Drop by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between cookies. (5 minutes)
10 Step
Recipe View Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. (12 minutes)
11 Step
Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Kathlyn Lynch
Jun 22, 2025These cookies are amazing! The wine adds such a unique flavor. My family loved them.
Lexie Barrows
May 7, 2025The recipe was easy to follow, and the cookies turned out perfectly. I will definitely be making these again.
Jamal Schoen
Apr 6, 2025I substituted dates for the raisins and used pecans instead of walnuts. They were delicious!
Trinity Funk
Mar 17, 2025I made these for a bake sale, and they were the first to sell out!
Keyon Oconner
Mar 12, 2025The soaking time for the raisins is key! Don't skip that step. It really makes a difference.