Voth's Quick & Easy Peppernut recipe as published in KANSAS! Magazine, winter 2017 edition

The story I wrote about Peppernuts for KANSAS! magazine, winter 2017 just arrived in the mail. The story covers those dainty, big-flavored cookies made in both commercial kitchens (The Peppernut Factory, Tecumseh; Main Street Cafe, Durham); Prairie Harvest, Newton) and home ovens (Jason Kohler, Abilene; Rhoda Frasier, Concordia; Diana Jost, Burdick) + a recipe from cookbook author Norma Jost Roth (a sampling of her work includes Peppernuts, Plain and Fancy, Mennonite Foods & Folkways from South Russia, vol. I and vol. 2 and Food, Feast & Fellowship from Jost Family Kitchens)

The winter issue of KANSAS! is dedicated to food and includes a listing of the top twenty local eateries in Kansas, a story about Liberal Pancakes & Lindsborg Waffles and much more. 

Below is the lead in and the recipe that Mrs. Voth used to take on the road. By the way, this dough really is easy to work with and the recipe is quick to make!

Now in her 90s, Norma Jost Voth is as excited about peppernuts as she was back when she was researching Mennonite foods and folklore for her books. Born and raised in Hillsboro, she now resides in California but still values her Kansas roots. Sharing family history has always been important to her, and over the years she has recorded many people’s folklore. Currently she is working on her own family history.

Although her books are full of peppernut recipes, this is one of her favorites. It is quick and easy, and the dough can be shaped and baked immediately, without chilling overnight. “It’s the one I made when I went on book tours,” she recalls.

Quick and Easy Peppernuts

INGREDIENTS

1½ cups granulated sugar

1 cup (2 sticks) butter or margarine

1 large egg

2 tablespoons white corn syrup

½ teaspoon anise oil (not anise extract)*

3½ cups sifted all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 teaspoon ground ginger

DIRECTIONS

1. In a mixing bowl, beat sugar and butter together until creamy. Beat in egg, syrup and anise oil.
   
2. In a separate bowl, sift together flour, baking soda, and spices. Gradually add to creamed mixture. Beat well.
   
3. Take small amount of dough and on lightly floured board roll into dime-sized ropes. With sharp knife dipped in flour or cold water, slice rope into ¼-inch pieces and place on greased (or sprayed) baking sheet. A simpler method of cutting is to hold small portions of rolled dough in left hand, and with kitchen scissors dipped in cold water, snip off small piece of dough directly onto greased (or sprayed) baking sheet. Allow enough space for peppernuts to expand slightly.

   

   Dough that is ready to roll out. 

   

   Dough rolled pencil thin.

   

   Dough snipped with kitchen scissors.

   

   Snipped dough arranged on sprayed parchment paper.
4. Bake in preheated oven at 350 degrees for approximately 7 to 12 minutes or until lightly browned. Cool. These peppernuts are very crisp and will last a long time if kept in airtight containers.
   
   
   
   

Recipe taken from Mennonite Foods & Folkways from South Russia, Volume 1, by Norma Jost Voth (Intercourse, PA: Good Books, 1990) pp. 379–80. Reprinted with the author’s permission.

*Anise oil is a pure essential oil extracted directly from the herbal plant anise or anise seed. Anise extract is made by combining a small amount of that essential oil mixed with alcohol to create a less intense flavoring.

The recipe as it appears in KANSAS!

Recipe without photos . . .

Quick and Easy Peppernuts

1½ cups granulated sugar

1 cup (2 sticks) butter or margarine

1 large egg

2 tablespoons white corn syrup

½ teaspoon anise oil (not anise extract)*

3½ cups sifted all-purpose flour 

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 teaspoon ground ginger

1. In a mixing bowl, beat sugar and butter together until creamy. Beat in egg, syrup and anise oil.
2. In a separate bowl, sift together flour, baking soda, and spices. Gradually add to creamed mixture. Beat well.
3. Take small amount of dough and on lightly floured board roll into dime-sized ropes. With sharp knife dipped in flour or cold water, slice rope into ¼-inch pieces and place on greased (or sprayed) baking sheet. A simpler method of cutting is to hold small portions of rolled dough in left hand, and with kitchen scissors dipped in cold water, snip off small piece of dough directly onto greased (or sprayed) baking sheet. Allow enough space for peppernuts to expand slightly.
4. Bake in preheated oven at 350 degrees for approximately 7 to 12 minutes or until lightly browned. Cool. These peppernuts are very crisp and will last a long time if kept in airtight containers.

Recipe taken from Mennonite Foods & Folkways from South Russia, Volume 1, by Norma Jost Voth (Intercourse, PA: Good Books, 1990) pp. 379–80. Reprinted with the author’s permission.

*Anise oil is a pure essential oil extracted directly from the herbal plant anise or anise seed. Anise extract is made by combining a small amount of that essential oil mixed with alcohol to create a less intense flavoring.

Anise-flavored Peppernuts -- adding to our Christmas collection

Peppernuts and Christmas go hand and hand as far as I'm concerned and now I've added a new recipe to our usual fare. This recipe comes from Peppernuts, Plain and Fancy by Norma Jost Voth (1978 copyright). The recipe header reads, 'Light, buttery crispness and the delicate flavor of anise make these pepper nuts a Yule favorite.
Note: After reading Norma Jost Voth's "Mennonite Foods and Folklore From South Russia, vol. I," (1990), I discovered this exchange: 1 1/2 Tbsp. anise seeds = 2 tsp. anise powder of 1/2 tsp (40 drops) anise oil. She also mentions that extract (which is diluted with alcohol) is inferior to oil. An online source does suggest this exchange: 1/4 tsp. anise oil = 1 tsp. anise extract. When I originally made the recipe, I used the same amount of extra as the oil called for in the recipe. We thought it to be the "perfect" amount.

Hint-of-Anise Peppernuts 
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the pure peppernut extract)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
   
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
   
9. Place pieces separately on greased baking sheet.
   
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
    
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!
    

Try our other Peppernut recipes:

Molasses "Kiss Peppernuts
Spicy &  Nutty Peppernuts

Recipe without photos . . .

Anise-flavored Peppernuts 

1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the oil)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
9. Place pieces separately on greased baking sheet.
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!