Peppernuts

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.