Pfeffernusse Grandma Jost's Plain Peppernuts

1 c. sugar tsp cinnamon

c. margarine tsp. cloves

2 eggs tsp. nutmeg

c. milk tsp. black pepper

1 tsp baking powder 4 cups flour (enough to make stiff dough)

little salt

Many old receipts like Grandma's listed only ingredients. The amount of flour, mixing directions, baking time

and temperature were left to the cook. However, an experienced baker knew when the dough was just right

and how hot the oven should be. Some fancy up this recipe by adding chopped peanuts (or other nuts).

Mrs. Unruh's Yule Peppernuts (made in 1998) you may want to cut this in half

1 c. margarine 1 tsp. cinnamon

1 c. white sugar tsp. cloves

1 c. brown sugar tsp. mace

3 eggs, beaten c. nuts chopped

1 lemon rind, grated 1 tsp. baking soda

orange rind, grated 4-5 cups flour

walnut pieces 1/2 c. buttermilk

2 large ripe bananas 2 tsp. vanilla

In food processor, mix dry ingredients and nuts until nuts are coarsely chopped.

Remove mixture to another bowl. Cream margarine and sugar until fluffy. Add eggs.

Add flour mixture. Store dough in tightly covered container in refrigerator overnight

or longer. This helps dough season and spices to blend. Roll dough into thin ropes

and slice with sharp knife dipped in flour or cold water. Pieces should be size of a hazelnut.

Place on greased baking sheet. Bake at 350 for 7-10 minutes until golden brown.