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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Pebbernodder Recipe

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This recipe for White Pebbernodder is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup sugar
1 1/4 cup oleo
2 eggs
1/3 cup whole milk
2 tsp baking ammonia (crushed)
(ammonium corbonate)
pinch of salt
5 1/2 cup flour
Directions:
Directions:
Cream sugar and oleo, add eggs, milk and baking ammonia with salt; mix well. Add flour, a little at a time, blending well. Chill well overnight! Roll out on floured board with hands to pencil size in diameter and longer. Cut into 1/4 to 1/2 inch with floured knife. Bake at 350º on grased cookie sheet for 15 minutes.
Personal Notes:
Personal Notes:
Jensens put these cookies in woven paper heart shaped baskets to hang on the Christmas tree.

 

 

 

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