Fratelli Perata Winery

Pfefferneuse, Peppernotter, Peppernuts

There are many different elements in a Cabernet that are interesting. Foremost is the cherry structure, and sometimes a eucalyptus flavor wafts through. In the background on occasion are the spices of clove and cinnamon. This is a Norwegian cookie recipe Carol grew up with. When the Peppernotter are baked, the house fills with spice. The Cabernet, which of course you drank with dinner, holds you in that special embrace. The cookies sweeten the embrace while adding a little spice to the experience. Enjoy!

1/3-cup butter
2-1/2 cup powdered sugar
4 eggs, beaten
3 Tablespoons lemon juice
1 Tablespoon lemon peel
1/4 cup chopped candied orange peel
1/2 cup chopped candied lemon peel
1/2 cup chopped candied citron
4 cups sifted white flour
1-teaspoon cinnamon
1-teaspoon cloves
3/4 teaspoon black pepper
1-teaspoon anise seed
1-teaspoon allspice
1 TB ground cardamom
1-teaspoon baking soda
1-teaspoon salt
1/2 teaspoon almond extract
1 cup powdered sugar
1-2 Tablespoons lemon juice 

Preheat oven to 350 deg. F.

Cream butter until fluffy and gradually add sugar. Beat in eggs thoroughly. Stir in fruit. Sift flour with remaining ingredients except the almond extract. Add to fruit mixture and stir in almond extract. Blend thoroughly. 

Shape into 1-inch balls, place on greased and floured cookie sheets. Chill overnight. Bake 15 minutes, until browned. Mix 1 cup-powdered sugar with 1 to 2 tablespoons lemon juice. Brush cookies while warm.