Peppernuts Cookies Recipe

Jacque Tibesar's Peppernuts Cookies

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.