Peppernuts

Perrernuts 
by Julie Schultz, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 30 Minutes (chill 1 hour)
Level: Baking Experience Helpful
Yield: 4 - 5 Dozen Cookies


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This is an old German cookie, made easier. These are a really good, hard cookie. Most people a few years back would toss a handful into the coffee and when they sunk to the bottom of the cup, you knew they were ready to eat. I like them to crunch on. I have held the dough for a week and baked them. I store them in a covered tin or in a glass jar with a lid. These freeze well. I make them after Thanksgiving.

Ingredients:

2 c. sugar
1 egg
1/2 c. cream
1/2 c. molasses
1 T. butter
1/2 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking powder
3 1/2 c. flour
2 tsp. anise seed or 1/2 tsp. anise oil (I buy the anise oil in the pharmacy in Dillon's grocery store. Walmart may have it too.)

Directions:

Mix together the sugar, egg, cream, molasses and butter. Set aside. Combine remaining ingredients. Add dry ingredients to creamed mixture. Chill for 1 hour. Take 1/4 of the mixture at a time and roll into long small rolls (about as big around as a cigar, or as long as a pencil) on lightly floured surface. Cut into small pieces 3/4-inch long or shorter. These do not spread. Bake on cookie sheet with parchment paper for 15 minutes at 350 degrees.


Enjoy!

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