Name: Traditional Peppernuts
Cook time: 8 min
Ingredients: 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

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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

8 minCook Time

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Ingredients

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.