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Literally translated as "peppernuts", these small, crisp, pepper (spice) cookies are a family treat at Christmas. While some recipes call for black or white pepper, this recipe does not. They are better baked a month or two in advance and stored in cans or jars, and can be frozen for long periods of time.
- 1 cup sugar
- 1 cup butter or shortening
- 2 eggs well beaten
- ½ cup light corn syrup
- ½ cup molasses
- ⅓ cup water
- 6⅔ cup sifted flour
- 1 tsp cinnamon
- ¼ tsp allspice
- ½ tsp anise seed (crushed or ground)
- ¼ tsp cloves
- ½ tsp nutmeg
- ½ tsp soda
- In a large bowl, sift all dry ingredients except anise seed together; sprinkle in crushed/ground anise seed and set dry ingredients aside.
- In a second large bowl, blend sugar and butter until smooth.
- Add eggs, syrup, molasses and water, blending until thoroughly mixed (it may appear separated, but will come together when dry ingredients are added).
- Gradually add dry ingredients to wet ingredients, about ⅓ at a time, making sure to thoroughly blend after each addition.
- Roll into several long slender rolls ½ inch in diameter.
- Chill for about 2 hours, but can be overnight.
- Cut in ⅓ inch pieces, and bake on ungreased cookie sheets in 400°F oven, about 5 – 7 minutes till just lightly brown.
- Remove from cookie sheet immediately and cool completely.