"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peppernuts Recipe

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This recipe for Peppernuts, by , is from The Pingel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 6, 2008


16 oz sorghum (1 pt)
16 oz karo syrup (1 pt)
1 pt shortening (use 1/2 oil,,,,1/2 crisco)
16 oz sugar
2 tsp ginger
2 tsp soda
1 tsp salt
1/2 tsp anise oil (bought at pharmacy)

Add first 4 ingredients together....add anise oil

sift ,,flour, salt, soda, ginger,

add all the above ingredient together,,mix,,,the dough should be VERY stiff..

roll dough on lightly floured board..roll into a 1/2" thick snake.......cut, in 1/2" little cuts..put onto cookie sheet,,

Bake @ 350-375 light to medium brown

Personal Notes:
Personal Notes:
You may substitute Anise extract for the oil...BUT,,
use 2 T of extract,,as it is not as strong..you will need more to make the anise taste..

cut a snake,place on cookie sheet, they are NOT to spread like a normal cookie..just puff up some..if they spread too much..add more flour,,do another practice pan..if still not stiff enough..add more flour,,,a small amt at a time.....we just throw them on the pan..and sort of arrange them so not touching..if you sit and place each one..it will take forever to do the batch..




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