Description
Peppernuts are classic small spiced cookies with a rich molasses flavor and a hint of anise, perfect for holiday gatherings. These crunchy, bite-sized treats are made with simple ingredients like lard, molasses, and anise oil, then baked to golden perfection. Their unique cylindrical shape and sweet-spicy flavor make them a nostalgic favorite that can be stored for months.
Ingredients
Wet Ingredients
- 1 cup lard (or vegetable shortening)
- 1 cup molasses
- 1 large egg
- ½ cup sour milk (made with 2 tsp vinegar and ½ cup milk)
- ¼ tsp real anise oil
Dry Ingredients
- 2 cups granulated sugar
- 2 tsp baking soda
- 6 cups all-purpose flour
Instructions
- Mix Wet Ingredients: In the bowl of a stand mixer, combine the lard and molasses and mix for about 30 seconds until well blended. Then add the granulated sugar, egg, anise oil, and sour milk, mixing continuously for 1 minute until smooth and fully incorporated.
- Add Dry Ingredients: Sprinkle in the baking soda and gradually add the flour. Mix until the dough has just a few streaks of flour remaining, about 1 minute. Avoid overmixing to keep the dough tender.
- Shape Dough: Form the dough into cylindrical rolls about ½ to ¾ inch in diameter. Wrap and chill the dough overnight to help firm it up for slicing.
- Slice and Preheat: When ready, preheat the oven to 350°F (175°C). Unwrap the chilled dough and cut into ¼-inch thick pieces to form the peppernuts.
- Bake: Place the slices onto a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes until the edges are lightly browned but not burnt.
- Cool and Store: Remove the baking sheet from the oven and allow the peppernuts to cool on the pan for 5 minutes. Then use a spatula to transfer them to an airtight container. Store in the freezer for up to three months to maintain freshness.
Notes
- The sour milk can be easily made by adding 2 teaspoons of vinegar to ½ cup milk and letting it sit for 5-10 minutes.
- If you don't have real anise oil, you can substitute with ½ teaspoon of anise extract but adjust to taste.
- Using lard gives the traditional texture and flavor, but vegetable shortening is a suitable vegetarian alternative.
- For longer shelf life, keep stored peppernuts in an airtight container in the freezer.
- Ensure the dough is well chilled before slicing for clean, uniform cookies.
