Danish Peppernuts -
Source of Recipe
Better Homes and Gardens�. Copyright 2002.
Recipe Introduction
Despite its name, this rich Danish cookie doesn't use pepper. It is seasoned with cardamom, a very traditional Scandinavian spice.
32 Servings 1/4-cup serving
3/4 cup sugar
2/3 cup dark-colored corn syrup
1/4 cup milk
1/4 cup shortening
1 teaspoon anise extract
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3 1/3 cups all-purpose flour
1 - 2 tablespoons sifted powdered sugar
1. In a large saucepan combine sugar, corn syrup, milk, and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom, and cloves. Stir in the flour until well mixed. Cover and chill about 2 hours or until easy to handle.
2. Divide dough into 24 equal portions. On a surface dusted lightly with sifted powdered sugar, roll each portion of the dough into a 1/4-inch-thick rope. Cut into pieces about 3/8 inch long. Place 1 inch apart on a greased cookie sheet.
3. Bake in a 375 degree F oven about 10 minutes or until lightly browned on bottom. Immediately remove and cool on paper towels. Makes 8 cups of cookies (thirty-two 1/4-cup servings).
One 1/4-cup serving equals: Calories 100; Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 33mg; Carbohydrate 20g; Protein 1g
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