Pepper Nuts (Cookies) Recipe

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Pepper Nuts (Cookies)

submitted by Kathy Kogle of Hollister and a realtor at Coldwell banker here in town. She says that her children's grandmother, Marie Brashear, helped her make these and that the recipe goes back to the early war years at Christmas time. Marie made them to ship to her brother overseas as they kept very well. Kathy tells us that they are a bit hard, but tasty, and she supposes softened in coffee makes them easier to chew. "They look like little molasses pillows 1/2" in diameter."

1 quart karo syrup, or part or all molasses
3 cups sugar
1 cup milk
1 stick butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
1/2 tablespoon cinnamon
1 teaspoon cloves
1/2 tablespoon mace
1/2 tablespoon allspice
1/2 tablespoon black pepper
1/2 tablespoon star anise, optional
1/2 tablespoon cardamom, optional
3/4 tablespoon baking powder
4/5 of a quart of flour, or whatever amount is needed (Kathy says no special amount, just do it!)

Boil together the syrup or molasses, sugar, milk, and margarine or butter. Before very cool add the vanilla, lemon, almond, cinnamon, cloves, mace, allspice, pepper, star anise, and cardamom. Sift the baking powder into the flour. Put the flour and baking powder into a large dishpan. Add the warm mixture (make a hole in the center of the flour and just work it up to a very stiff dough.) Chill overnight. Then take a small amount of dough and roll in a long rope and cut with scissors any size you want. Kathy rolls out several at one time and cuts at same time.) Dough keeps a long time in refrigerator. Makes about a peck. (ed. note...good grief, how much is that?) Bake about 375-400 degrees and do not let burn.

Recipe created 1997-06-27.

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