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: 40 mins
• 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

1. Cream butter and eggs until well blended. Add eggs one at a time, beating well after each addition.
2. Mix the dry ingredients and add to the creamed mixture.
3. Mix well.
4. Form long, finger-size rolls and wrap in wax paper.
5. Chill for several hours.
6. Slice into 1/2 inch slices and place on baking sheet.
7. Bake for 7 to 10 minutes until light brown.