Peppernuts - Original
(Pfeffernüsse in German)
Tiana W.
Yield: about 1 really full gallon ziploc bag
2 1/2 c. sugar
4 oz. butter (1 stick)
16 oz. dark karo syrup (or light karo/molasses substitute)
1/2 c. sour cream
1 c. sweet cream
3/4 tsp ground cloves
1/2 tsp nutmeg
3/4 tsp cinnamon
1/8 tsp anise
1/4 tsp cardamom
1/4 tsp black pepper
1 3/4 tsp baking powder
10 c. flour
Cream butter and sugar, then add karo, sour cream, and sweet cream. Sift together dry spices and add into sugar mixture. Add in flour a cup at a time until mixture is a little like bread dough. Roll into 1/2 - 3/4 inch diameter rolls (like long link sausages) and place in a wax paper lined 9x13. Place wax paper between layers of rolls. Refrigerate several hours or overnight. Slice into little slices, under 1/4" thick. Place on a greased or silpat lined cookie sheet, bake at 350 deg for 12-14 mins until light brown and tops have started to crack. Let cool completely, peppernuts will be somewhat hard and biscuit-like. Great for hot chocolate dipping or just enjoying a handful!
