this recipe for a Christmas cookie originated in Germany. I have also heard it
called pebbernodder and pfefferniscence.
Peppernuts have been a holiday tradition in my family for my entire life. Back
when you could still do such things, a container of peppernuts made the perfect
Christmas present for teachers. I also used to take a container along as a
snack for everyone on debate trips. (We told the new kids it was "dog food".)
This makes a
great winter afternoon project for mom (or dad) and the kids. After all the
mixing is done, we all get together and roll them out on the kitchen table.
One warning: These things are addictive. Betcha can't eat just one!
1 cup Shortening
1 cup Milk
4 cups Sugar
Boil to consistency of frosting, then stir in 1+ cups of flour.
Let cool, then mix in:
½ cup Buttermilk
1 t Soda in a little water
1 t Cinnamon
½ t Ground clove
½ t Allspice
½ t Cardamon powder
½ t Nutmeg
¼ t Pepper
½ t Oil of Anise
½ t Salt
1 pkg each Orange Peel, lemon peel, Citron and nuts
8 - 10 cups Flour
dough until very stiff. Add flour until mixture is no longer sticky. Roll into
long small rolls (slightly smaller in diameter than a dime) and then cut into
small pieces. Arrange on ungreased cookie sheet and bake at 350º until brown.
1. Peppernuts can be prepared well ahead of time and stored in the fridge.
Wrap the unbaked mixture in plastic wrap and store in the veggie drawer. Stays
good for months.
of rolling the dough into rolls, my mother now uses a rolling pin to roll the
dough out, then uses a pizza cutter to make the little pieces. Much faster,
but not as much fun!