A Low German (Platdeutsch) Mennonite recipe – from my Grandma – unique in that they are SOFT and made with PEPPERMINT EXTRACT rather than spices. (Might have something to do with my Grandpa’s penchant for soft peppermint candies?)

At any rate, my mom made them the same way, and no I do today (as do my sisters). They are Christmas must-haves. Even if nothing else gets baked, I try to get out a batch of these.

Christmas Peppernuts a.k.a. “Papenate” (say pay-puh-nate)

2 cups sugar
1 cup shortening (can substitute butter or marg. if need be)
1 cup milk
1 cup cream (can use all milk if you don’t have cream, but cream is best)
1 Tbsp. peppermint extract
1 egg
5 – 6 cups flour
2 tsp. baking powder

Cream sugar and shortening. Add milk, cream, peppermint and egg. Last, stir together flour and baking powder, and then mix in. If dough seems too sticky to handle, add more flour. With floured hands, roll snakes of dough about an inch or a little more in diameter, then scissor cut into short pieces, about 1 1/2 inches long, and drop onto cookie sheets. Bake at 375*F for 10 – 12 minutes, or just until getting barely light brown on the bottom (don’t overbake). If you like, you can add a little bit of green food coloring to jazz them up.
These cookies will stay soft in a sealed container.

papenate
The last two….