Recipe By Bob Rand
Published Apr 22nd
Hermits with Wine
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 338.3

Mom won five dollars for this recipe in 1933 which bought us groceries. Everyone who partakes asks for recipe. We learned of their keeping value only when she sent them to troops in Korea. Before that none of the cookies had lasted long enough for us to know if they kept well! Store separated by wax paper. Substitute dates for the raisins if desired.

Recipe Ingredients

  • 1 cup shortening
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 3 eggs
  • 1 teaspoon lemon extract
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ⅓ cup white wine
  • 1 teaspoon baking soda
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 cups white wine

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. 2 Place the raisins or chopped dates in a bowl and cover with white wine. Set aside to soak.
  3. 3 Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.
  4. 4 Stir the flour, cinnamon and salt together.
  5. 5 Dissolve the baking soda in 1/3 cup of the wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins and stir them and the walnuts into the dough.
  6. 6 Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.

Nutrition Facts

  • Calories 338.3
  • Carbohydrate 39.2 g
  • Cholesterol 31 mg
  • Fat 16.7 g
  • Fiber 1.4 g
  • Protein 4.1 g
  • Saturated Fat 3.5 g
  • Sodium 217.2 mg
  • Sugar 22.8 g


  1. My Aunt made these for me when I was a child in the 60’s we called them by another name and used pecans as well as all white sugar. I like the brown sugar/white sugar and will be using it this way in the future. Thank you to this author’s Aunt for the original recipe.
  2. I was looking for a recipe to use an opened bottle of white wine and found this one. The story pulled me in and I HAD to make them. Plus it called for raisins which isn't a common ingredient any more. They are fantastic cookies-- moist and flavorful. Our company loved them and wanted the - Read more ...
  3. I made these with gluten free flour and used grated lemon peel instead of the extract. Because I had no brown sugar I only used white sugar. I baked them at 350 for 12 minutes. These are delicious!
  4. This recipe tasted strangely like banana bread but not in a bad way. It was nice enough but not good enough for me to make again.
  5. Great recipe. I used unsalted butter instead of shortening and was extremely pleased with the results.
  6. I really enjoyed these cookies. I had them to munch on for days (made 4 different cookies in a day), and they were as soft and yummy almost a week later as they were right out of the oven. My kids really liked them as well. I didn't use as much wine as called for - Read more ...
  7. Wonderful cookies! I am not usually fond of soft cookies or raisins but these are good. I soaked my raisins in just enough wine to cover them (3/4 cup instead of 2 cups) and soaked them overnight. If you get the raisins that are moist packed just for baking you will need even less wine - Read more ...