Everyone with German or Mennonite Heritage has fond memories of these cookies; especially at Christmas. There must be as many ways to make these as there is to make borscht. For instance, this recipe was in my mother's recipe box yet I only remember my paternal Grandmother's "peppernuts" which were much dryer and hard....cut from a 'snake' or roll..and were more like nuts. These are delightfully soft but the taste is the same. This makes a huge batch...about six to seven dozen depending on how small you make them but they last for long time in a cookie jar on your kitchen counter. This will fill your house with the smell of cinnamon and nutmeg...perfect for Christmas.
- 2 cups packed brown sugar
- 1 cup shortening
- 2 cups buttermilk
- 3 tsp baking powder
- 2 tsp cinnamon (I used 3 with a pinch of nutmeg too)
- flour as needed to make pliable dough (I used five cups)