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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 28, 2012

Holiday Hermits

Written by: Susan Axelrod

Submitted by Jean Barstow

3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup molasses
1/4 teaspoon ground cloves
3/4 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon baking soda
2 1/4 cup flour
1 cup dried sweetened cranberries
decorative sugars or sprinkles

Preheat oven to 350.

Beat together Crisco and sugar until light and fluffy. Add the egg, beat well. Add molasses, beat well.

Add the spices and baking soda, beat to blend well. Add the flour to form a dough. Stir in the cranberries.

Divide into 1/3’s and wrap in saran wrap. Refrigerate at least one hour.

Roll the dough into breakfast sausage sized links and dip the tops in sugar or sprinkles.

Place at least 2″ apart on cookie sheets, 10 cookies per sheet. Bake at 350 for 10-12 minutes.

Remove cookies from oven when the tops start to crack. Cool on sheets for a minute or two, then cool on racks.

Makes 2 1/2 dozen cookies.

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