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Danish Peppernuts

Despite its name, this rich Danish cookie doesn't use pepper. It is seasoned with cardamom, a very traditional Scandinavian spice.

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  • Makes: 32 servings
  • Yields: 8 cups of cookies
  • Prep: 30 mins
  • Chill: 2 hrs
  • Bake: 10 mins 375°F

Danish Peppernuts

Directions

  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).

Nutrition Facts (Danish Peppernuts)

  • Per serving:
  • 100 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 33 mg sodium,
  • 20 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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