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Danish Peppernuts

Makes: 32 servings Yield: 8 cups of cookies
Prep 30 mins Chill 2 hrs Bake 375°F 10 mins Stand 15 mins
Danish Peppernuts
Ingredients
  • 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
  •  Sifted powdered sugar
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)
  • Servings Per Recipe 32,
  • cal. (kcal) 100,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 20,
  • pro. (g) 1,
  • sodium (mg) 33,
  • Percent Daily Values are based on a 2,000 calorie diet

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