Home Cooking Recipes
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Pfeffernuesse
Chef:  Iola Egle - Bella Vista, AR          Category:  Appetizers

Ingredients:
3 cups sugar
1 cup whole milk
4 cups white syrup
1 cup lard (or shortening)
1 tablespoon cinnamon
2 tablespoons baking powder
1 tablespoon mace
1 tablespoon cloves
1 tablespoon salt
flour to make a stiff dough
2 to 3 tablespoons anise oil









Directions: Boil sugar and milk together. Set aside to cool. Heat together syrup and lard just until lard is melted. When mixtures are cool, mix with sifted dry ingredients, first in electric mixer, then by kneading like bread. It takes lots of flour. Let stand in the refrigerator overnight. Take about 1/2 cup dough and roll into a long string about the size and shape of your little finger. Cut off small squares and place on greased and floured cookie sheet. Be sure the squares do not touch. Bake at 350°F about 6 to 8 minutes, only until they are lightly brown.

Notes: You can also roll the peppernuts in powdered sugar. Anise oil can be purchased at a pharmacy counter.

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