Saturday, November 19, 2011

Fancy Peppernuts (Christmas Cookies) - Margaret Ullrich

Okay, you've just bought some citron for the fruitcake recipe.
Nobody eats fruitcake, but you'd better make it.
Tradition and all that.
Yeah, life is hard.

What to do with the leftover citron?
No, it doesn't go well with cereal.

Time to make some more Peppernuts.
With citron.
These cookies are soft.
Not like the Plain Peppernuts.

Serve both.
Something for everybody. 
Hey, they're not going to eat the fruitcake.

Small hint:
If the balls are small, they'll expand like mushrooms.
If they're too big, they'll flatten like regular cookies.

                        Fancy Peppernuts

Grease 2 large baking sheets

In a large bowl sift together
4 Cups flour
1 Cup almonds, finely ground
1 teaspoon baking powder
1/2 teaspoon black pepper

In a large mixer bowl beat together until light and thick
3 Cups sugar
6 large eggs

Add the sifted dry ingredients.
Mix until blended.

1 Cup citron, finely chopped

Store dough in a tightly covered container in the refrigerator overnight or longer.
This helps the spices to blend.

Take the dough out of the fridge.
The dough will be sticky.
Dip your hands in flour.
Roll a piece about the size of a hazelnut between your hands.
Place them on the cookie sheets.

Preheat oven to 375ยบ
Bake 10 minutes until lightly golden.

Roll in
Confectioners' sugar
Place on racks and cool completely.

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