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Pfefferneuse (“Peppernuts” Mennonite recipe)

Pfefferneuse (“Peppernuts” Mennonite recipe)
By Nancy Turnbull on Wednesday, December 4, 2013 at 11:53pm

This is a LARGE recipe, but can be halved if desired. ALSO, must be rolled in 1/2″ diameter rolls in waxed paper to chill, or can be placed in freezer until ready to bake. Yields “millions” of quarter size, one bite cookies!!

4 cups honey
2 cups brown sugar
1 1/2 cups butter or margarine
1 cup sour cream
2 eggs (beaten)
2 tsp. ground aniseed
1 tsp. cloves AND nutmeg (allspice optional as well)
1 tsp. salt AND ground pepper
3 tsp. baking soda
3 tsp. baking powder
1 cup ground almonds
10-12 cups flour (enough to make stiff dough, arms will be tired from mixing together)
Cream together honey and brown sugar, then blend in butter, sour cream and eggs until smooth. Add remaining “dry” ingredients and mix until well blended. Roll in 1/2″ diameter rolls inside waxed paper and place in fridge or freezer to chill until ready to bake. (Can be left in freezer for weeks at a time, then just pull out a few at a time to bake at your convenience.) Slice in 1/4″ pieces and place 1″ apart on cookie sheets. Bake @ 325 F for 5-8 minutes due to small size. DO NOT OVERBAKE! (You can literally make 5 dozen on a standard cookie sheet.)
These little bites have been enjoyed by my family for 4 generations and are a Christmas favorite! Enjoy!

Pfefferneuse (“Peppernuts” Mennonite recipe) was last modified: by

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