Mother Earth Living

Peppernuts Recipe

Makes about 600 tiny cookies SERVINGS


  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 cup almonds, finely ground
  • 2-3⁄4 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon freshly ground cardamom
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon white pepper
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground nutmeg


  • In a large bowl, cream butter and sugar using an electric mixer. Add egg and ground almonds.
  • In another bowl, mix 2-1⁄2 cups flour with baking powder, baking soda, cardamom, cinnamon, pepper, cloves, allspice and nutmeg.
  • Blend dry ingredients into creamed mixture until a stiff dough forms. If the dough is too wet, add more flour, 1 tablespoon at a time, until it forms a stiff dough that is easy to roll.
  • Shape dough into a ball. I think it’s easier to roll out the dough if it’s chilled. Put in refrigerator for 1 hour or freezer for 15 minutes.
  • Preheat oven to 375 degrees.
  • Cut off a portion of dough at a time and roll between your hands and a lightly floured work surface to make slim ropes about 1⁄2 inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1⁄2-inch pieces using a sharp, small knife. Separate pieces.
  • Bake for 8 minutes or until cookies are lightly browned and dry. Remove from oven; cool on baking sheet.
  • Store in an airtight container for up to a month. Makes about 600 tiny cookies. Find more traditional holiday treats, decor and activities in Have an Old-Fashioned Holiday.

This recipe was provided by Kristin Hoffman, whose blog Baker Bettie shares tons of recipes, basic baking tips and beautiful pictures.

Peppernuts Recipe

  • Published on Oct 6, 2015
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