Crisp Peppernuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
1 C unsalted butter (room temperature)1 1/2 C sugar2 large eggs (room temperature)2 T maple syrup1 tsp anise extract3 3/4 C flour2 tsp baking soda1 tsp cinnamon1 tsp ginger1 tsp cardamom1/2 tsp cloves1/2 tsp black or white pepper
Cream the butter and sugar together. Add two eggs one at a time. Add maple syrup and anise extract. Mix together.
Sift the flour, baking soda, and spice together.
Mix half of the dry ingredients into the liquid. Finally add the rest of the dry ingredients.
Knead the dough, place in a covered bowl, and store in the refrigerator overnight.
Allow the dough to come to room temperature. Break off part of the dough and roll into thin rope. Repeat until you have used as much of the dough as you wish. Slice to form cookies about the size of hazelnuts.
Place on greased or lined with parchment jelly roll pan.
Bake at 375 degrees for 7 minutes. Cool on wire rack.
Store in covered containers.
Serving Size: makes 120 4 cookie servings
Number of Servings: 120
Recipe submitted by SparkPeople user BACKEKUCHEN.
Sift the flour, baking soda, and spice together.
Mix half of the dry ingredients into the liquid. Finally add the rest of the dry ingredients.
Knead the dough, place in a covered bowl, and store in the refrigerator overnight.
Allow the dough to come to room temperature. Break off part of the dough and roll into thin rope. Repeat until you have used as much of the dough as you wish. Slice to form cookies about the size of hazelnuts.
Place on greased or lined with parchment jelly roll pan.
Bake at 375 degrees for 7 minutes. Cool on wire rack.
Store in covered containers.
Serving Size: makes 120 4 cookie servings
Number of Servings: 120
Recipe submitted by SparkPeople user BACKEKUCHEN.
Nutritional Info Amount Per Serving
- Calories: 40.0
- Total Fat: 1.7 g
- Cholesterol: 7.3 mg
- Sodium: 22.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.1 g
- Protein: 0.5 g
Member Reviews