Nutcracker Butter Cookies Recipes

NUTCRACKER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 15 x 10 x 1 inch baking pan.
• To make base, cream 1/3 cup butter flavored shortening and 1/2 cup peanut butter in large bowl at medium speed in an electric mixer. Blend in brown sugar. Beat in eggs one at a time until creamy.
• Combine all-purpose flour, baking powder and salt in a small bowl. Set aside. Combine 1/4 cup milk and 1 tsp. vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed. Scrape the sides of the bowl frequently and beat until blended.
• Spread batter into prepared pan and bake for 18 to 20 minutes. Let cool.
• For Frosting: Cream 1/4 cup butter flavored shortening and 2/3 cup peanut butter in large bowl at medium speed of electric mixer. Add 4 cups of confectioners' sugar and 1/2 cup milk. Beat until fluffy. Spread on cooled cookie base. For drizzle melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

NUTCRACKER COOKIES

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

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.

NUTCRACKER SWEETS RECIPE - (5/5)

Steps:

• Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.