Joanns Nutcracker Cookies Recipes

Steps:

• In a large bowl, sift flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees.

Steps:

• Preheat Oven to 325 °F. Combine butter, salt, and nuts in a 13" x 9" pan. Toast the nuts for 20 minutes, stirring it once or twice to prevent scorching. Meanwhile, beat the egg whites and the vanilla until foamy. Gradually add the sugar, and beat until stiff peaks form. Gently fold in the flour. Then fold in the nuts. Spray the pan with cooking spray; pour the nut and egg mixture back into the pan. Bake for 30-35 minutes, until mixture is set and golden brown. Remove cookie from pan and cool completely on a baking rack. Then break into chunks. Enjoy!