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Author Notes: Peppernut cookies are a great holiday treat. I first made these for Food52 this summer with fresh cherries as a theme. You can make these with cherries (dried or fresh), dried cranberries or any dried fruit you like. For thanksgiving and the holidays I think cranberries are great. I have also experimented with cocoa as a dusting. - Sagegreen
Serves 3-4 dozen
- 1/4 cup unsalted butter, softened
- 1/8 cup acacia honey
- 1/4 cup blackstrap molasses
- 1 large egg, beaten
- 1/3 cup organic cane sugar
- 1/3 cup dark brown sugar
- 3 ounces dried premium cranberries
- 1 teaspoon fresh grated ginger
- 1 tablespoon brandy (optional)
- 2 cups organic pastry flour
- 1 teaspoon baking soda
- 1 teaspoon fresh ground cinnamon
- 1/2 teaspoon anise
- 1/2 teaspoon crushed cardamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon fresh ground white pepper
- pinch of kosher salt
- 1 tablespoon cocoa powder for another twist
- 1 cup confectioner's sugar
- Mix the butter, honey and molasses together; add the egg; and then add all the sugar.
- Add the cranberries, fresh ginger, and brandy to the mix.
- Gradually sift in the flour mixed with the baking soda, salt, and all the dry spices, including the cocoa.
- Shape the dough into a large ball to refrigerate for at least two hours.
- Preheat the oven to 325. Form tablespoon-sized balls from the cold dough and arrange on a parchment-lined or greased baking sheet, allowing at least an inch and a half of space in between for 2" cookies. Make cherry-sized balls for a smaller version, which will cook more quickly. Bake 10-14 minutes.
- Let cool completely on a wire rack.
- Using a fine sieve, generously sift confectioner's sugar on top. If you dare, sift some unsweetened cocoa on a few as well as the confectioner's sugar. These are not for the faint- hearted.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Recipe for Cherries
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