More about Peppernuts

All this blogging about peppernuts has started some conversations. Here is a photo of my great grandmother making the spice cookies. My paternal grandmother created her own recipe by combining two recipes, and I always thought they were The Original kind. When I saw the bigger ones covered in powdered sugar in the store, I just couldn't believe they stuck the name pfeffernusse on them.

Anyway, Gramma would always send us about a gallon of them at Christmas (along with her knit "booties" (slippers) which we loved). That was always a special package. There must have been Christmas gifts, as well, but I don't recall as many of those. Her homemade presents were the best. (One year we got crocheted ponchos!)

Here is the official Gramma peppernuts recipe. This is for a single batch, but I always make two.

2 C sugar

1 C dark Karo syrup

1 C butter

1 C sour cream (some in my family use soured cream)

3 eggs, beaten

7 C flour

1 t salt

1 t cardamom

1 t baking soda

1 t cinnamon

1/2 t cloves

1/2 t ginger

1/2 t nutmeg

1 t lemon extract

1/4-1/2 t anise oil (not extract - you must buy this at a pharmacy)

Heat the syrup. Add the butter and sugar. When warm, pour into large mixing bowl. Add remaining dry ingredients which have been sifted together. (I add them a few cups at a time, and about halfway through the dry ingredients I add the next wet step, otherwise I would never get it mixed together.) Combine lemon extract and anise oil to cream and eggs.

Knead till well blended. (This takes some arm strength! Or a Kitchenaid mixer works, too.) Chill dough overnight or lonter in tightly covered container. Roll dough into thin ropes. (This is where I put them in the freezer, covered by wax paper.) Slice into pieces about the size of a hazelnut.

Bake at 350 degrees for 7-10 minutes (longer for mine - closer to 12-14). Makes about 1 1/2 gallons.