Jacqueline Mae (Parks) Tibesar’s “Peppernuts” Cookies Recipe
Handwritten by Jacque
Note: Jacque always sent Peppernut Cookies to her boys and their families during Christmas. When Jacque passed away Judy Tibesar then continued her Christmas tradition.
“Peppernuts” Cookies
6 cups flour
1/2 tsp salt
1/2 tsp cloves
1 tsp allspice
2 cups light brown sugar, packed
1 & 1/2 tsp anise
1/2 cup Citron, chopped fine (1 carton Citron makes 1 & 1/2 cups – enough for 3 batches cookies)
1 tsp almond extract
2 tsp baking powder
1/2 tsp black pepper
1/2 tsp nutmeg
1/4 tsp ground Cardomom
5 eggs
1 tsp grated lemon rind (1 large lemon makes 3 tsp rind)
3 tbsp brandy or 1 & 1/4 tsp brandy extract
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Sift dry ingredients and spices together.
Beat eggs until fluffy and light; beat in sugar and brandy, anise and almond extracts, lemon rind and Citron.
Mix in flour mixture 1 cup at a time until smooth and blended.
Refrigerate dough in a tightly covered container at least 2 – 3 hours. Roll dough in 1 oz. balls; place on greased cookie sheets. Bake in preheated 300 degrees over 20 minutes.
Yield 4 – 5 dozen.





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