Peppernuts(Christmas Cookie)
Peppernuts are crunchy, spiced Christmas cookies with a distinctive anise flavor, perfect for holiday gatherings and cookie exchanges, appealing to those who enjoy aromatic, bite-sized treats.
Ingredients
Instructions
- Mix together sugar, shortening, sour cream, and corn syrup until well combined.
- Add dry ingredients (baking soda, cream of tartar, salt, crushed anise seed, and flour) to form a stiff dough, using more or less flour as needed; you may need to use your hands.
- Wrap the dough in waxed paper and chill for a few days.
- On a floured surface, take small handfuls of dough and roll into snake-like strands about the thickness of a husky pencil.
- Cut the rolled dough into 1/2-inch pieces and place them on a cookie sheet.
- Bake at 375°F (190°C) for 15 to 20 minutes, watching closely to prevent burning.
Tips & Substitutions
For a spicier flavor, consider adding a pinch of ground ginger or cinnamon to the dough. If you can't find crushed anise seed, caraway seeds can be a suitable substitute. Make sure to chill the dough thoroughly; this helps in rolling the pieces easily. If the dough feels too sticky, work in a little extra flour as needed.
Serving Suggestions
These peppernuts make a delightful holiday treat and are perfect for sharing at festive gatherings. Serve them alongside a cup of hot cocoa or spiced tea for a cozy snack. They also pair beautifully with Pecan Delights(Turtles) for a sweet cookie platter, offering a nice contrast of flavors.
Storage & Reheating
Store the baked peppernuts in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them in a freezer-safe bag for up to three months. To reheat, simply warm them in a 350°F (175°C) oven for about 5 minutes until they are crisp again.
Nutrition & Diet Analysis (per serving)
Each serving of Peppernuts(Christmas Cookie) contains roughly 92 calories, with 1g protein, 12g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, using butter will give the cookies a richer flavor and might slightly alter the texture, making them a bit softer. Just ensure that the butter is at room temperature for easier mixing.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden and firm to the touch. Keep an eye on them as they bake; because they are small, they can go from perfectly baked to burnt quickly. It’s better to underbake slightly than to overbake.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and store it wrapped in wax paper in the refrigerator for up to a week. Just remember to let it sit at room temperature for a few minutes before rolling, as it will be quite firm after chilling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).