This cookie is so yummy and it makes a great snack for you your kids. Pebbernodder, pronounced "pure-a-nuh-tha" (I am not a linguist but I gave it my best try), is a recipe for Danish Peppernuts. This recipe comes from our friend's mom who is married to a true Danish immigrant. The first time we had this cookie was in 2001 during spring break. We went down to southern Missouri to go rock climbing with some college friends and Sue made these little cookies for us to take on our trip. They were delicious and we munched on them all day. They do take a little work so I always try to make a double batch because once you start munching, it's hard to stop. ;) Oh, and don't forget, the dough has to be refrigerated overnight so plan ahead.
from: Sue Olesen
1/3 cup softened butter (I use margarine)
1 cup sugar
1 tsp vanilla
1/4 cup milk
1/8 tsp baking soda
1 1/4 tsp pumpkin spice
2 to 2 1/2 cups flour
Cream together margarine and sugar. Add egg, milk, and vanilla. Combine dry ingredients and add to wet. Chill dough overnight.
Flour your work surface and take pieces of dough rolling them into a pencil-shape, using more flour if dough is sticky. Cut into small pieces (less than 1/2-inch).
Bake at 350 degrees for about 10 minutes or until the tops are golden. Enjoy!
**If you use an airbake pan, they cookies won't brown as well. And they do need to be brown because these cookies are best when they're crunchy.
**I rarely prounounce pebbernodder correctly so our family has just started calling it Pua-Nua. ;)
Check out Short Stop for more great cookie recipes!!