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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Maggie's Peppernuts (Pfeffernuesse) Recipe

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This recipe for Maggie's Peppernuts (Pfeffernuesse) is from The Stallbaumer 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:  
1/2 c. shortening
3/4 c. brown sugar
1/2 c. molasses
1 egg
1 tsp. anise extract or 3 drops anise oil
1 tsp. hot water
3 1/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/8 tsp. white pepper
Directions:
Directions:
Cream thoroughly shortening, brown sugar, molasses, egg, anise and water. Blend in flour, baking soda, salt, cloves, cinnamon and white pepper. Knead dough until right consistency for molding. Shape portions of dough into pencil thick rolls by rolling. Chill or freeze for a short time, then slice into 1/2 inch cookies. Place about 1 inch apart on cookie sheets. Bake at 350º for 9-10 minutes or till golden brown on bottoms. Remove to rack, cool and store in an airtight container. Will keep for several weeks in container. These tiny cookies are best if they age 2-3 weeks and are best if not frozen as spices get stronger. Make at Thanksgiving to use at Christmas and throughout the winter.
Number Of Servings:
Number Of Servings:
several dozen
Personal Notes:
Personal Notes:
Cookies, before baking are about the size of your fingernail. If you like gingersnaps, you will like these. Good as a snack with milk or coffee.

 

 

 

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