2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/4 cup sour cream
1 1/2 cups small gumdrops, halved
1 cup chopped walnuts
Heat oven to 350°F.
Combine flour, cinnamon, ginger, baking soda and salt in bowl. Set aside.
Place brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour mixture and sour cream; beat at low speed until well mixed. Stir in gumdrops and walnuts.
Drop dough by level tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 13-8 minutes or until edges are browned.
- Hermits are old-fashioned New England spice cookies. Here they get extra spice from the cut gumdrops in the batter. Their pleasantly moist texture comes from the brown sugar and sour cream. This makes them good shippers and the gumdrops make an enjoyable, chewy addition. Once tasted, they won't hide away like true hermits for long and are sure to please both children and adults.
- Cut gumdrops with scissors dipped in cold water.
- If cookies spread too much during baking, refrigerate dough 1 hour or until firm.