Grandma Ella Bremer's Peppernuts (pfeffernessa) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. dark corn syrup
3 c. sugar
1½ c. cream
½ c. butter
½ c. lard
½ tsp. soda
7–8 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cloves
1 tsp. cardamom
1 tbsp. ground anise seed (use the seeds and grind yourself, much better flavor)
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Directions: |
Directions:Heat the syrup, sugar, cream, butter and lard until dissolved. Do not boil, stir in the baking soda.
In a large bowl, whisk 6 cups flour with all the spices, pour the syrup mixture over and mix well. Add enough of the rest of the flour to make a very stiff dough, but not hard. Chill in fridge for at least a week for flavors to blend. (This dough will keep for at least a month or so). Roll a large spoonful of dough into a little larger than a pencil sized roll. Place 5 rolls side by side and cut into 1 inch pillows. Drop into granulated sugar, shake off with a fork. Bake 350º, 8 minutes. |
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Personal
Notes: |
Personal
Notes: This cookie tastes better the longer the dough chills. When I was little, we would make it Thanksgiving weekend and let it chill in the washhouse until my birthday, December 7th. Baking off only part of the dough. Then we would make some more for Christmas. The last of the dough would be baked off for Dad’s birthday, January 5th. Uncle Lavern Wilke said the way to know if the peppernuts were good is when you dropped a few in your coffee for lunch and the coffee got thick. We usually had some left for butchering in January.
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