Peppernuts (cookies)

Eva Neufeld
A tiny crunchy cookie with the unique flavour of star anise. Individual cookies should be 1″ in diameter. A Christmas favourite.

  • 3 cups sugar
  • 3 cups [Roger’s Golden] syrup
  • 1/2 cup butter or margarine
  • 1.5 cups shortening
  • 2 cups sour cream
  • 2 tsp soda
  • 1 tsp each of nutmeg, ginger, cinnamon, and star anise
  • flour to make a stiff batter

Cream sugar and shortenings. Add syrup. Add dry ingredients alternately with cream and soda. Roll in long rolls. Place on wax paper cookie sheet and chill (even freeze). Cut in 1/2″ pieces. Shake pieces in a paper bag with white sugar. Bake in moderately hot oven 6-10 mins.

Eva’s note: This is a large recipe so I sometimes do 1/3 of it!


One Comment to “Peppernuts (cookies)”

  1. This is a “classic Mennonite” recipe in that mixing details and flour amounts are left to the experience of the baker. In 2016 I used my Kitchen Aid mixer and creamed butter with sugar. Added syrup, then sour cream alternately with dry ingredients – about 4.5 cups flour for 1/3 of recipe. I froze the “ropes” before cutting, etc. 375 degrees for about 6-7 minutes. Yum😊 My mom (EVA) is ever in my thoughts and heart as I make these tasty cookie “nuts”.

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