Peppernuts

Date: Wed, 12 Jun 1996 11:18:07 -0400 From: Linda Robinson <CatRescuer@AOL.COM> These are crunchy little tidbits that I like to make around holiday time, but theres no reason not to enjoy them all year long! They end up about the size of the end section of your little finger (or at least mine do) and are *very* crunchy and good. Store them in an airtight container or they get stale. In a large saucepan combine sugar, corn syrup, milk and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom and cloves. Stir in the flour till well mixed. Cover and chill about 2 hours or till easy to handle. Divide dough into 24 equal parts. On a surface dusted lightly with sifted powdered sugar, roll each part of the dough into a 1/4" thick rope. Cut into pieces about 3/8" long. Place 1" apart on a greased cookie sheet. Bake in a 375x F oven to 10 to 12 minutes or till done. Immediately remove and cool on paper towels. Makes 8 cups of cookies. EAT-L DIGEST 11 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.