INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees F. In the large bowl, cream the butter with
the sugar using an electric mixer. Add the egg and ground nuts. In another
bowl, mix the flour with the baking powder, soda, cardamom, cinnamon,
cloves, allspice and nutmeg. Blend the dry ingredients into the creamed
mixture until a stiff dough forms. Shape the dough into a ball. (At this
point, you can wrap the dough in plastic wrap and refrigerate it to develop
the flavor, for up to a week). Cut off a portion of the dough at a time and
roll between your hands and a lightly floured work surface to make slim,
ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie
sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate
the pieces. Bake for 8 minutes or until the cookies are lightly browned and
dry. Remove from the oven; cool on the baking sheet.
Yield: about 600 tiny peppernuts I like to make these spicy peppernuts in
quantity so that I can serve them in baskets - like you would salted nuts
or candy. They add a wonderful, spicy aroma to the air. This is based on a
recipe I received many years ago from a Danish friend. Although the mere
idea of baking hundreds of nut-sized cookies sounds like an enormous amount
of work, I've simplified the procedure. I just roll the dough into 1/2 inch
thick strips and cut them into 1/2 inch pieces with scissors, dropping the
dough bits right on an ungreased cookie sheet. I can bake a hundred or more
on one baking sheet! The flavor of the peppernuts mellow and improves after
being stored in an airtight tin in a cool place for 3 to 4 days.
BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Posted to
MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11,
1997

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