Peppernuts

Note: a stand mixer is highly recommended!

For the dough:

1. Cream white sugar, butter and eggs at a medium speed for 1-3 minutes.

2. Add sour cream and brown sugar. Continue beating on medium speed. Meanwhile, in a separate bowl, combine the flour (all 10 cups), baking powder, baking soda, salt and dry spices (excluding anise) in a separate bowl.

Note: the spices can be omitted if necessary. While together they make a great, traditional cookie, some of the spices (i.e. cardamom and mace) can be pricey and/or hard to find. As long as you have anise, cinnamon, cloves and ginger, you will have a great cookie.

3. Turn the mixer down as low as possible. Add in the flour/spice mixture 1-2 cups at a time. You’ll have to combine the last 1-2 cups by hand unless you have an industrial-sized stand mixer.

4. Knead the anise into the mixture (if using).

5. Let chill for at least 30 minutes in an airtight container. It can be left in the fridge for no more than five days.

To make the cookies:

1. Preheat the oven to 350 degrees Fahrenheit. LIGHTLY flour your work area. Put parchament paper in cookie pans (if possible).

2. Take out the dough and let it sit for 5-10 minutes (or more if needed) to take the chill off.

3. Pinch off a piece of dough about the size of your palm. Roll in a log with your hand and place on the floured area.

4. Using both hands, continue rolling the dough until it is the size (not length) of a pencil.

Note: if it breaks, don’t worry. You’ll be cutting it into smaller pieces. If it falls apart, stop rolling and start pinching it to get it to expand.

5. Grab a knife and cut the snakes into pieces about the size of your thumbnail. Some prefer the cookies larger, others prefer smaller.

6. Put the cut cookies onto the parchament-lined cookie sheet. You can be neat or scatter them—they will bake the same!

7. When the sheet is ready, put it into the oven for 15 minutes. The smaller the cookie, the less time you need to bake it. The larger the cookie, the longer you need to bake it. I always start at 15 minutes and add to it if necessary.

8. Check the cookies—the cookies should be golden brown around the bottom. This is not a cookie you want to be golden brown all over. Lightly press your finger on a cookie—if it is still gushy, put it in for a few more minutes. It should be slightly firm.

9. When ready, take ‘em out and let them cool for 2-3 minutes. Scrape them into a bowl and enjoy! They only get better as they cool!