Ginger Peppernuts

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  • Makes: 12 cups of cookies
  • Prep: 1 hr
  • Stand: 15 mins
  • Chill: 2 hrs

Ginger Peppernuts

Directions

  1. In a large saucepan combine 1 cup granulated sugar, molasses, and butter. Bring to boiling, stirring until sugar dissolves. Remove from heat; let stand at room temperature for 15 minutes.
  2. Stir in eggs, ginger, baking powder, baking soda, cardamom, vanilla, salt, anise seeds, and pepper. Stir in the flour until combined. Cover and chill about 2 hours or until dough is firm enough to handle.
  3. Preheat oven to 375 degrees F. Grease a large cookie sheet; set aside. On a surface sprinkled with coarse sugar, roll about 2 tablespoons of the dough into a 1/4-inch-thick rope. Cut each rope into pieces about 3/8 inch long. Place pieces 1/2 inch apart on prepared cookie sheet.
  4. Bake in the preheated oven for 7 to 8 minutes or until cookies are light brown on bottoms. Immediately remove from cookie sheet; cool on paper towels.

From the Test Kitchen

To store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Ginger Peppernuts)

  • Per serving:
  • 93 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 11 mg chol. ,
  • 42 mg sodium ,
  • 19 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 1 g pro.
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