I referred to a story about this recipe in the Peppernut article that appeared in KANSAS! magazine, winter 2017 issue. Although the actual recipe was not included, Jason did give me permission to reprint it here.
He learned to make these tiny cookies alongside her Grandmother (Ruby Kohler) and continues to make them for his family, siblings and friends each year, sometimes four or five batches. Following in Grandma Kohler's footsteps, Jason rolls the dough into thin ropes creating peppernuts that are 1/4" or less in size . . . and that's easier said than done. The anise seed flavored dough is packed with ground dates and walnuts so it tends to crumble as it is rolled. Jason's wife, Kim, did mention that this year he rolled them directly after mixing and that seemed to make the task a little less daunting.
They are a lot of work but definitely worth the effort -- the dates and nuts add texture and boost the taste of these "fancy" peppernuts. However, I must admit that my peppernuts are not nearly as small as Jason's!
Grandma Kohler’s
Peppernuts
Ingredients:
1 cup (2 sticks)
butter
 |
| Ground date & nut mixture. |
4 cups granulated sugar
1 (15 oz.) can sweetened condensed milk (I used a homemade version)
4 cups all-purpose flour
3 large eggs
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ground cinnamon
1 cup ground dates
1 cup ground walnuts
1 tablespoon baking soda
4 more cups all-purpose flour
Directions:
1. In a saucepan, heat the butter, sugar and
condensed milk on medium heat.
2. Bring to a boil and cook until frosting-like.
Let cool slightly.
3. Then add 4 cups flour; stir until paste-like.
4. Then add eggs,
spices, dates and walnuts.
5. Add baking soda in very little hot water; stir.
6. Add 4 more cups flour, and a little water if
needed; stir.
7. Refrigerate. (As I mentioned above -- Jason skipped this step this year and said the dough is easier to roll into ropes.)
8. Roll dough into thin ropes, and then slice off
pieces ¼” or less in size.
9. Arrange on baking
sheet(s) lined with parchment or silicon sheets.
10.
Bake at 350° F. for 6 to 8 minutes.
Our collection of peppernut recipes also includes:
Recipe without photos . . .
Grandma Kohler’s Peppernuts
Ingredients:
1 cup (2 sticks) butter
4 cups granulated sugar
1 (15 oz.) can sweetened condensed milk (I used a homemade version)
4 cups all-purpose flour
3 large eggs
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ground cinnamon
1 cup ground dates
1 cup ground walnuts
1 tablespoon baking soda
4 more cups all-purpose flour
Directions:
1. In a saucepan, heat the butter, sugar and condensed milk on medium heat.
2. Bring to a boil and cook until frosting-like. Let cool slightly.
3. Then add 4 cups flour; stir until paste-like.
4. Then add eggs,
spices, dates and walnuts
5. Add baking soda in very little hot water; stir.
6. Add 4 more cups flour, and a little water if needed; stir.
7. Refrigerate.
8. Roll dough into thin ropes, and then slice off pieces ¼” or less in size.
9. Arrange on baking sheet(s) lined with parchment or silicon sheets.
10. Bake at 350° F. for 6 to 8 minutes.
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