Peppernuts — a Mennonite Version

I sang in the College Concert Choir for years beside a wonderful bass, Don Flaming. He was a prof in the Nursing Faculty at Medicine Hat College, and like me, was raised a Mennonite. We loved singing together, and occasionally did duets. I had the pleasure of teaching both his daughters — they were wonderful students! For a Christmas gift one year, the youngest daughter, Meg, brought me a huge tin of these pfeffernus/peppernuts made by her mom. These little crunchy spice cookies were a festive treat for us when I was young, Mom occasionally making this German classic, but Mom's were a lighter version. These darker peppernuts were crunchier and more richly spiced — amazing! I ate them by the handfuls, shared what was left with our family, and then asked Meg after Christmas break if her mom might share the recipe. They are the best peppernuts I've ever tasted, and growing up German and Mennonite I've enjoyed a few versions!

Method

1
Cream together the butter and sugar.
2
Add egg and mix well.
3
Add syrup and blend.
4
In a separate bowl, stir together baking powder, baking soda, salt, spices, and sifted flour.
5
Gradually add this dry mixture to the butter mixture and mix well.
6
Form this dough into a ball and cover with plastic wrap. Refrigerate overnight.
7
The next day, preheat oven to 350°F (conventional) (325°F convection).
8
Lightly grease your baking sheet(s) with butter, and then roll the chilled dough on the counter into finger-thick tubes — do only enough for the cookie sheet(s) that you will put directly into the oven (you want the rest of the dough to stay cool).
9
Cut each tube into thin slices and place cut side down on baking sheet.
10
Bake for 5–7 minutes.
11
Cool and store in sealed container — they keep well for weeks.

Ingredients

Method