Peppernuts
Yield
3 dozenPrep
10 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
white |
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
coconut
|
*
|
| ½ | cup |
nuts
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
white |
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
coconut
|
*
|
| 118 | ml |
nuts
|
|
| 1.1 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sour cream
|
|
Directions
Cream the white and brown sugar with the shortening.
Beat in the eggs and vanilla.
Combine the raisins, coconut, and nuts, grind fine in a food processor or grinder.
Add to the above.
Sift the flour, baking soda, and salt together; add these, along with the buttermilk, to the above.
Divide the dough into several parts; roll each part into a long, inch thick snakelike shape; cut the snake at approximately half inch intervals.
Arrange the nut-like cookies on an ungreased cookie sheet; bake at 325℉ (160℃). for 10 to 12 minutes, depending on whether you prefer softer or crunchy cookies.
