Traditional Peppernuts
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I say “Traditional” Peppernuts, because these are not the Peppernuts I grew up with out west. My grandparents always made these Peppernuts each year and now I make them for my family. Here in the midwest when people talk of Peppernuts, I thought they were referring to the only Peppernuts I knew. 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. Another one was when people talked about the farm crop, “beans”, for the longest time I thought they were referring to green beans! I don’t know how long it was before it came to my attention that they were talking about soy beans! Anyway…on to this recipe. My mom bought me a Peppernut press last year (I guess that is what it is called). It is made out of a PVC pipe and has 10 holes drilled along the bottom side with a cap on the bottom. It works great! 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. 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!
Traditional Peppernuts
- 1 cup butter (room temperature)
- 1-1/2 cups sugar
- 1 large egg
- 2 tablespoons dark syrup or molasses
- 3-1/2 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon anise flavoring
