"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Black Pepper Pepernofen, by Gail Hagen, is from Gails Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup Shortening 1 cup Brown Sugar 1 egg 1/4 cup Molasses 2 1/4 cups Flour 1 tsp Baking Soda 1 1/2 tsp Cinnamon 1 1/2 tsp Ginger 1 1/2 tsp Nutmeg 1/4 tsp All Spice 1/4 tsp Black Pepper
In a large bowl cream shortening and sugar. Beat in egg and molasses. Mix flour, baking soda, and spices seperately. Add 1/2 of dry mix until well combined. Add remainer of dry mix and stir well. Shape into 1 inch balls and roll and bastard white sugar or granulated sugar. Place 12 on an ungreased cookie sheet. Bake at 375 degree preheated oven for 8 to 10 minutes or until top is cracked. Cool on wire rack. Makes about 50 cookies.
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