Nutcracker Butter 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 the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
• Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

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!

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.