Peppernuts

¾ cup packed brown sugar

½ cup shortening

½ cup molasses

1 egg

1 tablespoon hot water

3 drops anise oil

3 1/3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

1/8 teaspoon white pepper

Mix brown sugar, shortening, molasses, egg, water and anise oil. Stir in remaining ingredients. Knead dough until right consistency for molding. Heat oven to 350°. Shape dough into ¾-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until bottoms are golden brown, about 12 minutes. About 8 dozen cookies.

Note: For the traditionally hard Peppernut, store in airtight container. For softer cookies, store with a slice of apple in airtight container; replace apple frequently.

 

It is a quote. Betty Crocker’s Christmas Cookbook 1982