Traditional Peppernuts
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I say “Traditional” Peppernuts, because these are not the Peppernuts I grew up with out west. Â My grandparents always made these Peppernuts each year and now I make them for my family. Â Here in the midwest when people talk of Peppernuts, I thought they were referring to the only Peppernuts I knew. Â So when I saw a bag of “Traditional” Peppernuts I didn’t know what they were!
When I got married and moved to the midwest, there were other “terms” I had to get used to. Â Another one was when people talked about the farm crop, “beans”, for the longest time I thought they were referring to green beans! Â I don’t know how long it was before it came to my attention that they were talking about soy beans! Â Anyway…on to this recipe. Â My mom bought me a Peppernut press last year (I guess that is what it is called). Â It is made out of a PVC pipe and has 10 holes drilled along the bottom side with a cap on the bottom. Â It works great! Â I just load it up with dough and use the wood piece that pushes the dough down the pipe and out the bottom through the holes. Â If you have a press, you can use it, or roll the dough into long rolls and cut up like the recipe says.
Have fun!
8 minCook Time
Save RecipeIngredients
- 1/2 cup butter, melted
- 2 cups organic sugar or Sucanat
- 2 eggs
- 1 teaspoon honey
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon black pepper
- 3 cups whole wheat flour
Instructions
- In a large bowl, mix the first five ingredients well.
- Add all the dry ingredients except the flour and mix well.
- Add in the flour and mix. You will probably have to mix the last bit by hand, as the dough will be rather stiff.
- Chill the dough for two hours.
- Roll the dough into small rolls and cut into little pieces.
- Place on a greased cookie sheet and bake in 350 degree oven for 8 minutes.
- Allow to cool and store in an airtight container.
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