Pfeffernusse (Peppernuts)
Pfeffernusse (Peppernuts) recipe
Yield
48 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
corn syrup, dark
|
|
| 2 | cups |
sugar
granulated |
|
| 1 | cup |
butter
plus 1 cup lard, or, 2 c crisco |
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
beaten slightly |
|
| 1 | cup |
buttermilk
|
|
| 3 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
anise oil
|
* |
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ⅓ | teaspoon |
ginger
|
|
| 2 | cups |
nuts
finely chopped |
|
| 10 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
corn syrup, dark
|
|
| 473 | ml |
sugar
granulated |
|
| 237 | ml |
butter
plus 1 cup lard, or, 2 c crisco |
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
beaten slightly |
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
baking soda
|
|
| 5 | ml |
anise oil
|
* |
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 1.7 | ml |
ginger
|
|
| 473 | ml |
nuts
finely chopped |
|
| 2.4 | l |
all-purpose flour
|
|
Directions
Boil the corn syrup for 2 minutes, and then add the sugar, butter, and salt.
Stir until sugar and shortening are melted, then cool.
When cool, add remaining ingredients (except flour).
Add flour in increments until dough is very stiff.
Chill thoroughly (can even be frozen).
Roll chilled dough into rolls about the width of a finger.
Cut with a knife into small 'pillows'.
Pat pillows flat and bake in moderate oven (350 degrees F, maybe 8 to 10 minutes.
