Danish Peppernuts

Despite its name, this rich Danish cookie doesn't use pepper. It is seasoned with cardamom, a very traditional Scandinavian spice.


Danish Peppernuts

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Ingredients
  • 3/4  cup 
    sugar
  • 2/3  cup 
    dark-colored corn syrup
  • 1/4  cup 
    milk
  • 1/4  cup 
    shortening
  • 1   teaspoon 
    anise extract
  • 1/2  teaspoon 
    baking powder
  • 1/2  teaspoon 
    vanilla
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground cardamom
  • 1/4  teaspoon 
    ground cloves
  • 3 1/3  cups 
    all-purpose flour
  •  
    Sifted powdered sugar
Directions
1.
In a large saucepan combine sugar, corn syrup, milk, and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom, and cloves. Stir in the flour until well mixed. Cover and chill about 2 hours or until easy to handle.
2.
Divide dough into 24 equal portions. On a surface dusted lightly with sifted powdered sugar, roll each portion of the dough into a 1/4-inch-thick rope. Cut into pieces about 3/8 inch long. Place 1 inch apart on a greased cookie sheet.
3.
Bake in a 375 degree F oven about 10 minutes or until lightly browned on bottom. Immediately remove and cool on paper towels. Makes 8 cups of cookies (thirty-two 1/4-cup servings).
Nutrition information
Per Serving: cal. (kcal) 100, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 20, pro. (g) 1, sodium (mg) 33, Percent Daily Values are based on a 2,000 calorie diet
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