PEPPERNUTS

Dark Crunchy Peppernuts

from Anna Penner Duerksen

Cut with a thimble...

1 1/2 cups brown sugar
2/3 cup margarine
1 egg
2/3 cup dark brown corn syrup
1 tsp. each baking soda and baking powder
1/2 tsp. salt
1 tsp. each cinnamon, nutmeg and ground star anise
1/2 tsp. ginger
1/4 tsp. each cloves and black pepper
3 1/2 - 3/3/4 cups sifted all-purpose flour

Cream sugar and margarine.  Add egg and mix well. Add syrup and blend.  In a bowl stir together bkaing powder, baking soda, salt, spices and sifted flour.  Gradually add to sugar and margarine mixture and knead well.  Form ingto a ball, cover and refrigerate overnight. 

Roll dough into finger-sized ropes and cut into thin slices.  Dough with brown sugar sometimes tends to crumble.  Keep working back together.  Lay pieces, cut side down, on greased baking sheet.  Bake aat 350 F for about 5 - 7 minutes or until cookes are golden brown.  Cool. Store in airtight container. In convection oven 9 - 10 minutes.  If you use a thimble roll dough out very very thin instead of making ropes and slicing. 

zwieback recipe

 2 cups scalded milk
1 cup warm water
2 teaspoons sugar
2 teaspoons salt
4 tablespoons sugar
1 cup shortening
2 eggs
1 yeast cake
8 - 10 cups sifted flour

Scald milk, add shortening, salt and 4 tablespoons sugar.  Crumble yeast in a small bowl, add 2 teaspoons sugar and 1 cup lukewarm water.  Set in a warm place until spongy.  Add yeast mixture and beaten eggs to lukewarm water. Mix well and stir in flour gradually.  Knead dough until very soft and smooth.  Cover and let rise in a warm place until double in bulk.  Pinch off small balls of dough the size of a small egg.  Place these 1 inch apart on greased pan.  Put a similar ball but slightly smaller, on top of bottom ball.  Press down with thumb.  Let rise until double in bulk about 1 hour.  Yields approximately 4 dozen.   Mr. J J Voth, North Newton, Kansas.  From the Mennonite Community Cookbook

Peppernuts!

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