Grandma Pedersen’s Pfeffer Nut Recipe
March 20, 2016
1 quart of dark karo syrup1 pound of brown sugar ( 1 box)1 cup butter1 cup lard or Crisco4 eggs2 tsp baking soda1/2 tsp of black pepper2 tsp cinnamon2 1/2 tsp of cloves2 1/2 tsp allspice2 tsp cardamon2 tsp pure anise oil1 lemon rind and all the juice from the lemon1 tsp salt1 24 oz bag of nuts I use pecans and slice almonds and you can use walnutstoo if you like. Ma always used hickory nuts but of couse we can’t find them anymore.And then ma said to use enough flour until the nuts stand out in your dough.After a couple of years making these I use 5 to six pounds of flour. The dough needs to be very stiff when you are finished.separate your dough in about 5 long log shapes and wrap in wax paper and keep in the refrigerator at least 24 hours.When ready to bake take out 1 waxed cookie log at a time because the colder the dough the easier to cut and roll. So cut the dough about 1/2 inch thick and then cut again so each piece is the size of a nickel,roll and place on greased cookie sheet. Bake at 3:50 for about 8-10 minutes. The longer you bake then the harder the cookie. You should be able to put at least 100 cookies on each cookie sheet.You can try to cut the recipe in half if you like.it takes 2 people to mix these cookies. Dale has burned up 3 mixers so far so I mix with a mixer and when the dough starts getting too stiff we then do it by hand. We put it on the counter and kneed it like bread dough.