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| Notice the "jewels" in these peppernuts. |
Commercial peppernuts are also produced in several other
locations across the state. Main Street Café in downtown Durham offers
peppernuts reminiscent of those baked by the Mennonites that settled the area.
However, according to owner Wendell Wedel, they now use an automated
process to create their little cookies that range in size from one-half to 1 ½ inches.
Anise and cloves flavor the basic dough with spiced gum drops added to some
batches. Dough is made in an 80-quart commercial mixer, 50 to 75 pounds at a
time. It’s then transferred to a large machine that automatically extracts tiny
pellet-like shapes, approximately 10 at a time, onto large baking sheets.
During their peak season, Christmastime, they make two to three batches per day
but peppernuts are offered year round at the café.
Have to say that I'm not a fan of gumdrops but I did try this recipe and have to say that they add another dimension of flavor. Plus the gumdrops create a "jeweled" effect in the baked cookies. I am definitely a fan of these festive confections. This particular recipe is from Norma Jost Voth’s Peppernuts Plain and Fancy.book
(Mothers) Gumdrop
Peppernuts
¾ lb. spiced gumdrops, diced
¾ cup shortening
3 cups sugar (1 ½ cups granulated & 1 ½ cups brown sugar)
3 eggs
½ cup milk or cream
1 cup finely chopped nuts - I used walnuts
4 to 5 cups all-purpose flour, sifted
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon salt
1. Cut gumdrops into small pieces with scissors
dipped in flour, omitting black gumdrops from package. Cut onto plate and dust
with flour to keep pieces from sticking together. (We sprinkled them with floor
and chopped with a chef’s knife. After finely chopping, we put them in a mesh
strainer and shook off excess flour.) Set aside
2. Cream shortening and sugar.
3. Add eggs, one at a time, followed by milk,
gumdrops and nuts.
4. Add sifted flour and remaining dry ingredients.
If necessary, add a little extra flour until dough cling together.
5. Chill overnight or longer.
6. Roll into ½” ropes and cut into ½” pieces.
7. Bake on greased pan at 375° for 7 to 10 minutes
or until golden brown.
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| Ready to go in oven. |
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| Above - Baked peppernuts as they came out of oven. Below: Baked peppernuts cooling on a rack. |
Recipe without photos . . .
(Mothers) Gumdrop Peppernuts
¾ lb. spiced gumdrops, diced
¾ cup shortening
3 cups sugar (1 ½ cups granulated & 1 ½ cups brown sugar)
3 eggs
½ cup milk or cream
1 cup finely chopped nuts - I used walnuts
4 to 5 cups all-purpose flour, sifted
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon salt
1. Cut gumdrops into small pieces with scissors dipped in flour, omitting black gumdrops from package. Cut onto plate and dust with flour to keep pieces from sticking together. (We sprinkled them with floor and chopped with a chef’s knife. After finely chopping, we put them in a mesh strainer and shook off excess flour.) Set aside.
2. Cream shortening and sugar.
3. Add eggs, one at a time, followed by milk, gumdrops and nuts.
4. Add sifted flour and remaining dry ingredients. If necessary, add a little extra flour until dough cling together.
5. Chill overnight or longer.
6. Roll into ½” ropes and cut into ½” pieces.
7. Bake on greased pan at 375° for 7 to 10 minutes or until golden brown.
