Crisp peppernuts

6 servings

Ingredients

Quantity Ingredient
1 cup Butter
1 teaspoon Ginger
1½ cup Sugar
½ teaspoon Cloves
2 Eggs
½ To 1 tsp oil of anise or ground anise
2 tablespoons Syrup
1 teaspoon Cardamon
2 teaspoons Soda
½ teaspoon Pepper (white)
3¾ cup Flour
1 teaspoon Cinnamon

Directions

Cream shortening and sugar. Add eggs one at a time beating well.

Add syrup. Sift dry ingredients with spices and flour. Add half the amount of flour; mixing well. Add remaining flour. Store dough in tightly covered container in refrigerator overnight or longer. This helps dough to season and spices to blend. Roll dough into thin ropes and freeze. Slice with a sharp knife ¼ inch or so. (Should be about the size of a dime or nickel) Place pieces separately on greased baking sheet. Bake in 375 F oven for appriximately 7 minutes.

Hint: Roll your ropes of dough in separate shets of waxed paper. They won't stick together and are easy to handle.

This is another good Mennonite recipe from Annie Epp, Langham, SK.

Shared by: Melissa Mierau

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