By Terese Allen - Winter 2017 Issue
Sweet-spicy, crunchy and pop-in-your-mouth good, tiny “pepper nuts” are a holiday favorite across Northern Europe. Germans call them Pfeffernüsse, Danes call them pebernødder, and the Swedes, epparnötter. Whatever you call them, they’re addictive.
Recipe Detail Serves: 30 20 minutes Prep Time, 11-13 minutes Cook Time
Heat oven to 350 degrees. Grease two baking sheets or line them with parchment paper.
Combine corn syrup, molasses and sugar in a large, heavy saucepan. Heat over medium flame, stirring, until sugar has dissolved. (Don’t let mixture boil.) Remove from heat and stir in lard until dissolved. Cool mixture to lukewarm temperature.
Whisk the flour, baking powder and spices in a bowl. When the corn syrup mixture has cooled down, beat the flour mixture into it one cup at time.
Turn the dough out onto a floured surface and knead briefly. Using your hands, roll the dough into balls the size of small marbles (this recipe makes about 10 dozen tiny cookies). Place on baking sheets. Bake 11 to 13 minutes. Cool completely and store airtight.