Peppernuts Recipe
Dublin Core
Title
Peppernuts Recipe
Description
Transcription: Black-and-white typewritten recipe is as follows:
Peppernuts (50)
Small mixer bowl
2 buttered cookie sheets
1 pound sugar (2 cups)
5 eggs
2 tablespoons cinnamon
1 tablespoon ground cloves
1 pinch white pepper
1/3 cup finely diced candied fruits
1 tablespoon grated lemon rind
1 pound flour (3 cups)
2 tablespoons rum for moistening the tops.
In mixer bowl place the eggs with sugar, beat at highest speed 5 minutes, then fold in all other ingredients, which will be thick. Roll out t-inch thick and cut out with little floured biscuit cutters. Place on cookie sheets and let rest one day and one night in a warmish place. Just before baking turn each cookie to the other side and moisten the tops with rum. Bake in a 375-degree oven 15 to 20 minutes; should have a blister on top of each after baking.
Peppernuts (50)
Small mixer bowl
2 buttered cookie sheets
1 pound sugar (2 cups)
5 eggs
2 tablespoons cinnamon
1 tablespoon ground cloves
1 pinch white pepper
1/3 cup finely diced candied fruits
1 tablespoon grated lemon rind
1 pound flour (3 cups)
2 tablespoons rum for moistening the tops.
In mixer bowl place the eggs with sugar, beat at highest speed 5 minutes, then fold in all other ingredients, which will be thick. Roll out t-inch thick and cut out with little floured biscuit cutters. Place on cookie sheets and let rest one day and one night in a warmish place. Just before baking turn each cookie to the other side and moisten the tops with rum. Bake in a 375-degree oven 15 to 20 minutes; should have a blister on top of each after baking.
Source
Accessed through the Southern Historical Collection at Wilson Library at UNC-CH.
Collection
Citation
“Peppernuts Recipe,” Recipes Resurrected: North Carolina Culinary Treasures from the Archive, accessed May 7, 2026, https://recres.sils.unc.edu/items/show/100.