Christmas Peppernuts


This week's recipe is submitted by Marietta Storch

Christmas Peppernuts

(Make ahead and store in tightly sealed tin containers or cans. Travels well for mailing.)

1 1/2 cups of Crisco
2 cups sugar
1 cup dark Karo syrup
1 cup whipping cream, soured
1 cup sweet milk
1 cup of flour into which you mix in the following spices:
2 teaspoons ground cardamon
1 teaspoon anise seed (I use more)
1/3 teaspoon nutmeg
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons soda
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
9 or 10 cups flour

Cream sugar and shortening well.
Add syrup, then add sour cream, mixing well.
Add cup of flour with the spices.
Then alternate some of the milk with some of the flour, back and forth.
Add remainder of flour slowly. This becomes harder, but work the flour all in.
Let stand overnight, covered, in a cool place.
Knead small amount briefly. Roll out pencil-like lengths about the size of your little finger, like a snake.
Cut into 1/4th inch pieces. Bake on ungreased cookie sheets in 350 degree oven until edges begin to brown. It says you can roll each piece into a ball, but I leave mine cut. It depends on the cookie sheet, as dark ones take a very few minutes, and burn easily. I use my insulated ones, and it takes approximately 20 mins. Eat like peanuts!

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