Passover Hermit Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Combine honey cake mix and instant coffee in a large bowl, stirring until the coffee is evenly distributed throughout the dry mixture.

Crack the large egg into a separate bowl and beat lightly, then add the peanut oil and mix until combined.

Pour the wet ingredients into the honey cake mix and stir until a stiff dough forms, ensuring no dry streaks remain.

Fold the chopped walnuts and raisins into the dough using a spatula or wooden spoon until evenly distributed.

Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12 minutes, until the cookies are set and the edges are lightly golden.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.