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
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Ingredients
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1/4 cup
unsalted butter, softened
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1/8 cup
acacia honey
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1/4 cup
blackstrap molasses
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1
large egg, beaten
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1/3 cup
organic cane sugar
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1/3 cup
dark brown sugar
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3 ounces
dried premium cranberries
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1 teaspoon
fresh grated ginger
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1 tablespoon
brandy (optional)
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2 cups
organic pastry flour
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1 teaspoon
baking soda
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1 teaspoon
fresh ground cinnamon
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1/2 teaspoon
anise
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1/2 teaspoon
crushed cardamon
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1/2 teaspoon
fresh grated nutmeg
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1/2 teaspoon
ground clove
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1/2 teaspoon
fresh ground white pepper
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pinch of kosher salt
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1 tablespoon
cocoa powder for another twist
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1 cup
confectioner's sugar
Directions
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Mix the butter, honey and molasses together; add the egg; and then add all the sugar.
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Add the cranberries, fresh ginger, and brandy to the mix.
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Gradually sift in the flour mixed with the baking soda, salt, and all the dry spices, including the cocoa.
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Shape the dough into a large ball to refrigerate for at least two hours.
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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.
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Let cool completely on a wire rack.
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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.
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