NUTCRACKER COOKIES
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 16
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.
NUTCRACKER BUTTER COOKIES
These cookies are a perfect activity for the entire family. Decorate them as creatively as you'd like and give your children the option of decorating their own too!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 6-in. nutcracker cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.), Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
Nutrition Facts :
NUTCRACKER
Steps:
- Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.
JOANN'S NUTCRACKER COOKIES
These should probably be named Complete and Utter Nut Job Cookies. It is a family recipe....you just would not BELIEVE what I had to go through to make this recipe my very own. People absolutely go crazy for these cookies, and they are so easy. Enjoy them....I sure do! Make sure the nuts are fairly "chunky"; not chopped up or pulverized.
Provided by Traumamama71
Categories Dessert
Time 1h
Yield 24 cookies
Number Of Ingredients 7
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!
Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 3.4, Cholesterol 10.2, Sodium 175.8, Carbohydrate 14, Fiber 1.4, Sugar 9, Protein 3.1
ROYAL ICING FOR NUTCRACKER COOKIES
Make two batches for Nutcracker Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine meringue powder, sugar, and water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low until the icing is smooth and thick, 10 to 12 minutes. The consistency may be adjusted by adding water, one tablespoon at a time, if desired. Using a toothpick, mix in very small drops of the gel-paste food color; stir by hand with a spatula until combined.
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