Pepper Nuts
"I got this recipe from a collection of recipes for covered dishes entitled "Just As I Ham" by Jane and Mark Jarrell. The actual recipe is credited to
Charlotte Hislop, First Baptist Church, West Monroe, La.
The "nuts" are really good! The recipe makes 4 dozen, and they're easy to make, too! The number of servings is a guess - all I know is that they always go quickly!!"
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 1⁄2 cups butter, softened to room temperature (NOT margarine)
- 1 1⁄2 cups sugar
- 2 eggs
- 5 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon baking powder
directions
- Cream butter and eggs until well blended. Add eggs one at a time, beating well after each addition.
- Mix the dry ingredients and add to the creamed mixture.
- Mix well.
- Form long, finger-size rolls and wrap in wax paper.
- Chill for several hours.
- Slice into 1/2 inch slices and place on baking sheet.
- Bake for 7 to 10 minutes until light brown.
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RECIPE SUBMITTED BY
A former journalist and wine consultant, I'm now on disability because I have MS. I am passionate about children's advocacy issues, Marc Chagall and international cuisine.
My biggest pet peeve is people in the grocery checkout line who "forgot just one little thing" and leave the line, holding everybody else hostage until he or she finishes shopping.
I enjoy helping my friends NCMystery Shopper, Mama's Kitchen and Chef V co-host the Beverages forum here on Zaar. Look forward to seeing everyone there!
