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
unsalted butter, softened
large egg, beaten
organic cane sugar
dark brown sugar
dried premium cranberries
fresh grated ginger
organic pastry flour
fresh ground cinnamon
fresh grated nutmeg
fresh ground white pepper
pinch of kosher salt
cocoa powder for another twist
In This Recipe
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.