Pfeffernuesse

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.

Ingredients

• 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)

Cream together sugar and brown sugar. Mix the baking powder, cinnamon and flour in separate bowl. Add to creamed mixture alternately with buttermilk. Add flour if needed to make pliable dough. Form into a small ball about the size of a quarter. Place on parchment lined cookie sheet. Bake at 375F for 10 to 12 minutes. Don't worry if it appears soft....it will harden on the outside and have a soft centre...perfect for tea.