December 23: National Pfeffernuesse Day

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Title: Grandma Young's Pfeffernusse
Categories: Cookies, Herbs, Snacks, Dairy
Yield: 123 servings

4 c Brown sugar; well-packed
12 c White sugar
2 qt Lard
1 qt Milk
2 qt Ddark corn syrup
1 Tb (ea) cinnamon, cloves, mace,
- nutmeg, allspice,
- ginger
2 tb Ground cardamom
4 tb Ground star anise
6 tb Baking powder
1 tb Baking soda
2 tb salt
40 c (more or less) flour; enough
- to make a very stiff dough

Boil sugar, lard, syrup, and water/milk until dissolved.
Allow to cool.

Add other ingredients. Early additions of flour may be
done with a mixer, but most will have to be mixed in by
a strong arm.

Shape into very small pieces: use either snake method,
or cut-slab method.

Place an empty baking sheet on the lowest rack of the
oven to make more even baking. Peppernuts burn quite
easily, and ideally should be baked until just before
burning point.

Place dough pieces on cookie sheets, and bake one at a
time in middle rack of oven.

Bake @ 350ºF/175ºC for about 10 minutes.

NOTE FROM DAD: "Aunt Clara's recipe was at least double
the recipe above. One half of the above recipe makes a
huge batch. One fourth is probably more sane."

RECIPE FROM: https://vomitingchicken.com

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... I am NOT a cynic - I just remember last time too well!
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