Grandma Pedersen’s Pfeffer Nut Recipe

Headcook
March 20, 2016
1 quart of dark karo syrup
1 pound of brown sugar ( 1 box)
1 cup butter
1 cup lard or Crisco
4 eggs
2 tsp baking soda
1/2 tsp of black pepper
2 tsp cinnamon
2 1/2 tsp of cloves
2 1/2 tsp allspice
2 tsp cardamon
2 tsp pure anise oil
1 lemon rind and all the juice from the lemon
1 tsp salt
1 24 oz bag of nuts  I use pecans and slice almonds and you can use walnuts
too 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.

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