Temp: 375 deg F Time: Approx. 25 minutes
1 1/2 cups brown sugar
1/2 cup white corn syrup
1/2 cups water
1/2 cup butter
2 beaten eggs
4 cups flour
1/2 tsp cinnamon
1/2 tsp anise seed, crushed
1/2 tsp cloves
3/4 tsp baking soda (dissolved in 1 Tbsp water)
Bring brown sugar, syrup and water to a boil and cool slightly. Add remaining ingredients and mix well. Chill. Roll dough into long rolls as thick as your finger. Cut off 1/4 inch slices and bake on greased cookie sheet until nicely browned, approx. 25 minutes. Baking longer provides crunchy peppernuts; shorter makes them softer.
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