Peffernusse Cookies (Pepper Nuts)
1/2 pound Crisco
1/2 quart dark Karo syrup
1/2 quart molasses (may use 1/2 dark and 1/2 light)
1 pound brown sugar
Place the above four ingredients in a 5 quart pan. Stirring
occasionally, bring to a boil, just until bubbly.
Remove from burner to cool. Set in refrigerator if you have
room. (Original recipe says "put on porch to cool".) Cool about
30 minutes.
Grind (or chop) together 1/2 pound candied fruit and 1/2 pound walnuts. (Citron can be substituted for a portion of the candied fruit.)
Pour the first four ingredients into a large bowl. Add all remaining ingredients.
1/2 teaspoon cloves
1 teaspoon soda
1 teaspoon cardamom (If using whole cardamom smash seeds on wax
paper and throw away the hulls.)
2 teaspoons nutmeg
2 teaspoons cinnamon
4 eggs, beaten until thick
4 pounds of flour (YES, that is pounds)
Mix these ingredients together. Let them sit for 2-7 days, in a refrigerator or cool place. Do not freeze immediately.
2-7 days after mixing, freeze or bake dough.
TO FREEZE:
Shape into loaves 3 inches high and 5 inches wide, wrap in
freezer wrap. Must be at least partially thawed before slicing
to bake.
TO BAKE:
Scoop out of bowl with a large spoon and gently flatten with
your hand.
Place peanut halves on cookies and press into cookie.
Bake at 325 Degree oven for 20 minutes. Best baked on dark
cookie sheets one tray at a time. Cookies harden on standing.
Store in airtight container.
This page was last modified Decmber 4, 2001