Preparation info

  • Difficulty


  • Makes

    27 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Store these spicy, hard cookies in airtight containers. You can add a slice of apple to mellow them


  • 3 eggs, beaten
  • c. brown sugar, firmly packed
  • 4 c. sifted flour
  • 1 tsp. baking powder
  • 2 tblsp. ground cinnamon
  • 1 tblsp. ground cloves
  • Ornamental Cookie Icing
  • Red cinnamon candies (optional)


  • Combine eggs and sugar; beat well.
  • Sift together dry ingredients; add gradually to egg-sugar mixture (dough will be very stiff).
  • Divide dough. Roll with hands on lightly floured board into rolls the thickness of your middle finger. Cut in ½" slices. Place 1 to 1½" apart on greased baking sheet.
  • Bake in slow oven (300°) 30 minutes. Remove cookies and cool on racks.
  • Shortly before serving you can top each peppernut with a dab of Ornamental Cookie Icing and a red cinnamon candy (red hots), if you like.