These small, plain, plump cookies
with a bold raisin on top are as
old-fashioned as a cookie can be.
The recipes were popular 100
years ago when Daisy - then and
now milled from local wheat - was
the only flour available. Use a scale
for accurate measurements.
Mixing directions are the same.

Anna Shaub’s  Peppernuts
1 pound sugar
¾ pound butter
1 cup sweet milk
4 eggs
1 tsp soda
1 tsp cream of tartar
1 tsp vanilla
1 ½ pounds Daisy White Pastry Flour

Cream together the sugar and
the butter. Mix the eggs, the milk
and the vanilla together and stir into
the batter, alternating the liquids with
the soda, cream of tartar and flour that
have been sifted together. Chill this
batter overnight. On baking day, form
dime-sized balls of cookie dough with
a spoon or your fingers and drop them
onto a greased cookie sheet. Space them
about 2 inches apart. Press one raisin
into each cookie and sprinkle with some
extra sugar. Bake for 10 minutes at
350 degrees. Watch the temperature
and cooking time. These cookies should
be white with no brown edges. If they
are not plump, add a little more Daisy Flour.

Mary Werner’s Peppernuts
1 and ½ pound granulated sugar
¾ cup lard
4 eggs
Salt
Lemon extract
Nutmeg
1 pint buttermilk
2 pounds Daisy White Pastry Flour
1 and ½ tsp baking soda
Bake in a 450° - hot oven.
Makes 5 dozen.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279