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German Pfefferneusse


3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 cup margarine, softened
1 1/2 cups sugar
1 egg, beaten
2 tablespoons light corn syrup
1/2 teaspoon oil of anise

Serving Size : 20

Sift flour, baking soda, cinnamon, cloves and ginger together. Cream margarine and sugar in mixer bowl until light and fluffy. Beat in egg, corn syrup and oil of anise. Add half the dry ingredients; mix well. Knead in remaining dry ingredients. Chill in airtight container overnight or longer. Roll into thin ropes; slice 1/2 inch thick with sharp knife. Place on cookie sheet. Bake at 350 degrees for 7 minutes. Remove to wire rack to cool. May roll out and cut with thimble if preferred.

NOTE:
These "peppernuts" can be made as small as peanuts, aged in cheesecloth sacks for several weeks to dry and crisp, and served for crunchy snacks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.