Peppernuts
These mini cookies are flavored with anise and molasses and are perfect for dipping in coffee. They're a German staple that's well worth the effort!
Servings: 16 cups
Ingredients
- 1 cup lard (or vegetable shortening)
- 1 cup molasses
- 2 cups granulated sugar
- 1 large egg
- ¼ teaspoon real anise oil
- ½ cup sour milk (2 teaspoons vinegar with ½ cup milk)
- 2 teaspoons baking soda
- 6 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, mix the lard and molasses, 30 seconds. Add the sugar, egg, anise oil, sour milk, and mix well, 1 minute. Add baking soda and flour and mix until only a few streaks of flour remain, 1 minute.1 cup lard (or vegetable shortening), 1 cup molasses, 2 cups granulated sugar, 1 large egg, ¼ teaspoon real anise oil, ½ cup sour milk (2 teaspoons vinegar with ½ cup milk), 2 teaspoons baking soda, 6 cups all-purpose flour
- Shape into cylindrical rolls approximately ½-inch to ¾-inch in diameter. Chill overnight and cut into ¼-inch pieces.
- Preheat oven to 350°F. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from the oven and let cool on the pan for 5 minutes. Using a spatula, scrape the peppernuts into an airtight container. Store for up to 3 months in the freezer.
Video
Nutrition
Serving: 0.25cup | Calories: 113kcal