The Pioneer Woman Tasty Kitchen
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Peppernuts

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Prep:

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Level: Easy

System:

12

Description

The main thing to remember about peppernuts is that they are tiny, about a third to a half inch, no larger. Peppernuts are a tradition in many German families. They came to our area with the Mennonite immigration in the 1870′s. Imagine generations of people grabbing a handful or two of peppernuts and munching away and you have a tradition worth continuing.

Ingredients

  • ¾ cups Butter
  • 1-½ cup Sugar
  • 1-½ cup Brown Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 1-½ cup Raisins
  • 6 cups Flour
  • ¾ teaspoons Baking Soda
  • ¾ teaspoons Cream Of Tartar
  • ½ cups Milk
  • 1 cup Nuts, Finely Chopped

Preparation

In a large bowl cream together butter, both sugars and eggs. Add vanilla and mix to combine.

Grind raisins into a paste (I use a food processor) and add them to the mixture.

In a separate large bowl mix together flour, baking soda and cream of tartar. Add this into the creamed mixture alternating with milk and mixing until combined. Then mix in the finely chopped nuts.

Traditionally the dough is rolled by hand into “snakes”, frozen and then sliced into cookies. However, I use a simpler method. Divide dough into thirds. Place one portion of dough between two pieces of plastic wrap. Using a rolling pin, roll the dough to about 1/4-inch thick. Put the sheet of dough onto a baking sheet, still between the plastic wrap. Repeat with the other two portions. Place the tray(s) in the freezer until firm, about an hour.

Preheat oven to 350 F.

When ready to bake remove one portion of dough from the freezer. Place dough on a cutting board and remove top layer of plastic wrap. Using a pizza cutter, cut the dough into strips about 1/4 inch wide. Then cut at right angles to make little squares.

Scatter the squares on a cookie sheet and place in a 350 F oven for 7-9 minutes.

Repeat with remaining dough. Sometimes I bake the cookies over a period of a few days. The dough is fine in the freezer until you are ready.

Recipe adapted from Buhler Centennial Cookbook, contributed by Marieanna Siemens.

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