Nutty Cracker Delights Cookie Recipes

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NUTTY DELIGHTS



Nutty Delights image

If you are looking for a sweet treat to make for a party or family gathering that is quick and easy you have found what you are looking for. Everytime I make these they are gone in minutes.

Provided by Tinas Kitchen

Categories     Dessert

Time 9m

Yield 42 serving(s)

Number Of Ingredients 5

1 cup slivered almonds
42 Club crackers
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla

Steps:

  • Spread crackers on foil lined cookie sheet.
  • Melt butter add sugar and bring to a boil- boil 2 min.
  • Remove from heat and add vanilla.
  • Pour mixture over crackers evenly and sprinkle almonds over mixture.
  • Bake in 350 oven until brown.
  • Watch very carefully as it browns quick- 3-5 min.
  • Let cool completely before removing from foil.
  • (This is really important, if you do not let them cool they will break.).

NUTTY PIE-CRUST COOKIES



Nutty Pie-Crust Cookies image

I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. -Sonji McCarty-Onezine, Beaumont, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 13

1 cup butter, softened
1-3/4 cups all-purpose flour
1/4 cup confectioners' sugar
1/8 teaspoon salt
1/3 cup heavy whipping cream
FILLING:
1/2 cup finely chopped pecans, toasted
1/2 cup sweetened shredded coconut, toasted
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/8 teaspoon salt
2 teaspoons orange liqueur, optional
3/4 cup confectioners' sugar

Steps:

  • In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.

Nutrition Facts : Calories 120 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

NUTTY STICKY BUN CANDIES



Nutty Sticky Bun Candies image

Save room on your holiday treat trays for these sweet and salty spirals. Oh, and hide some for yourself, too. They'll be in high demand! -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen (2-1/4 pounds).

Number Of Ingredients 11

2 teaspoons plus 1/2 cup softened butter, divided
3-3/4 cups confectioners' sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
FILLING:
1/4 cup sugar
1 teaspoon ground cinnamon
2-1/4 cups deluxe mixed nuts, divided
1 tablespoon light corn syrup

Steps:

  • Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

NUTTY CRACKER DELIGHTS RECIPE



Nutty Cracker Delights Recipe image

Provided by á-24851

Number Of Ingredients 5

42 About 42 Club Crackers
1/2 cup margarine (not land o lakes)
1/2 cup sugar
1 tsp. vanilla
1 cup slivered almonds

Steps:

  • -Place crackers in a single layer in a parchment lined jelly roll pan. - In a saucepan over medium heat, melt butter. -Add sugar and bring to a boil stirring constantly. -Boil 2 minutes. -Remove from heat and add vanilla. -Pour evenly over crackers and sprinkle with almonds. -Bake at 350 for 10-12 minutes or until lightly browned. Immediately remove from pan and cool on wire racks. -Store in an airtight container.

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