Rocks and Hermits Cookies

Since we are revisiting Granny's old recipes, I searched for her famous Rocks and Hermits Cookies to add here. As a kid I thought they were amazing, all those dozens and more dozens of cookies from only one batch. It was such a wonderful treat to come home from school and find freshly baked cookies with a cold glass of milk waiting for me. These cookies are simple to make by hand, and fun to make with the kids, a good way to teach math, among the many other benefits of cooking and baking together.

Since both recipes make TONS of cookies, you may want freeze half and bake them off later. To freeze cookie dough, scoop out individual cookies onto parchment and freeze separately for about an hour, then transfer to ziplock bags and place in freezer until ready to bake. Rocks are crunchy nuggets, while Hermits are more tender with a bit more spice. Both cookies keep well in tightly covered cookie tins and can be frozen to enjoy later. Thanks Granny!

HERMITS COOKIES
makes about 8 to 10 dozen cookies

1 cup Crisco shortening
2 cups brown sugar
1 cup milk
2 eggs, beaten
4 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup chopped raisins, or other dried fruits

Preheat the oven to 350 degrees F. Prepare several baking sheets with parchment, and have extra sheets of parchment on hand. In very large mixing bowl, cream together the shortening and sugar. In a small bowl beat the eggs and add milk. Onto a sheet of waxed paper, sift together all the dry ingredients, except the nuts and raisins. Add the dry ingredients to the shortening mixture, alternating with the wet ingredients. Incorporate the nuts and raisins, mixing well. Drop by teaspoons onto baking sheets and bake for about 15 minutes. Cool on racks and place in air tight containers, then freeze the rest in ziplock bags after a couple of days.


ROCKS
makes about 7 to 9 dozen cookies

1 cup Crisco shortening
2 cups brown sugar
2 eggs, beaten
3 cups unbleached all purpose flour
(OR subsitute 1 cup AP with 1 cup white whole wheat flour)
1/2 teaspoon salt
2 teaspoons soda
1 teaspoon ground cinnamon
1 cup sour milk *SEE NOTE
1 cup chopped nuts
1 cup chopped raisins, or other dried fruits

Preheat oven to 350 degrees F. Line baking sheets with parchment. In a very large mixing bowl, beat shortening and then gradually add in brown sugar, cream together. Add beaten eggs and mix. Onto a large sheet of waxed paper, sift the dry ingredients, except the nuts and raisins. Add the dry ingredients to the sugar mixture alternating with the sour milk. Add in the nuts and raisins and mix well. Drop by teaspoons on to
baking sheets. Bake for 8 to 10 minutes until lightly browned. Cool on racks. These will keep for a couple of weeks at room temp in an air tight container, or freeze in ziplock bags.
*NOTE - for sour milk add one tablespoon freshly squeezed lemon juice to one cup of milk in a glass measuring cup and let stand for 5 minutes before using.