German Peppernuts

Tonight we went over to a friend’s house to share in their family tradition of making peppernuts. They had made the dough already, and the kids rolled it into snakes. These are tasty little cookies, and even more delicious dipped in apple cider (or whatever hot drink you have handy).

Ingredients

  • 1 1/2 cups dark Karo syrup
  • 2 cups white sugar
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon anise extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup shortening
  • 1 1/2 cups sour cream
  • 3 eggs, beaten
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 12 1/2 cups flour

Directions

Bring Karo syrup and sugars just to a boil; then add anise, cinnamon, cloves, nutmeg, and allspice (the original directions from our friend’s grandmother say to add the spices one at a time and stir after each spice; not sure why, and there didn’t seem to be any harm done by adding all the spices at once). Stir in shortening and sour cream. Cool mixture enough to add the beaten eggs. Blend well together. Add baking soda and baking powder. Pour the mixture, while still warm, over the flour and stir until well blended.

Chill the dough.

Roll dough on a floured surface into long snakes. Cut snake into thumb-size portions and put onto a cookie sheet. Bake at 375 degrees for 10-12 minutes.

 

 

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