A co-worker lost his Mom and was missing her at Christmas time. He found the recipe for her famous Holiday Hermits and asked if I would make the cookies that he loved so much and would bring back wonderful memories.
I surprised him with a batch of these delicious cookies, and every year I make them as his "gift" from his Mom!
1 4-ounce bottle maraschino cherries
1 can (8 3/4 ounces) pineapple tidbits
1 box (15 ounces) raisins
16 ounces chopped walnuts or pecans
2 packages (16 ounces) pitted dates, chopped
3 cups sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
Directions: Drain juice from cherries, reserve. Drain juice from pineapple; add enough reserved cherry juice to make 1/2 cup liquid; set aside.
Quarter cherries and halve the pineapple. Place on paper towels to drain.
Put in a bowl with raisins, nuts and dates; set aside.
Preheat oven to 325F degrees. Line a baking sheet with parchment paper.
Sift flour, baking soda, cinnamon and salt; set aside.
With an electric mixer on medium speed, beat softened butter, sugar, eggs and vanilla until smooth and fluffy.
WIth mixer on low speed, beat in flour mixture and cherry/pineapple juice. Stir in fruit and nuts.
Drop dough by tablespoonfuls at least 2 inches apart on prepared baking sheet.
Bake for 20 to 25 minutes.
Cool and spread with glaze (optional).
For the Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
A few drops of milk
This recipe makes about 8 dozen Holiday Hermit Cookies.