Best Joanns Nutcracker Cookies Recipes

NUTCRACKER COOKIES

Nutcracker Cookies image

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

Ingredients

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons table salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses
Gel-paste food coloring
2 recipes Royal Icing for Nutcracker Cookies
Sanding sugar
Dragees

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.

CRACKER JACK COOKIES I

Cracker Jack Cookies I image

This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.

Provided by Juanita Peek

Categories Desserts Cookies Oatmeal Cookie Recipes

Yield 36

Number Of Ingredients 13

Ingredients

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
2 cups quick cooking oats
1 ½ cups flaked coconut
2 cups crisp rice cereal
1 ½ cups chopped salted peanuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 9.6 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 165.2 mg, Sugar 13.1 g

JOANNS NUTCRACKER COOKIES

JOANNS NUTCRACKER COOKIES image

Categories Cookies Nut Dessert Bake Christmas

Yield 24

Number Of Ingredients 7

Ingredients

½ c butter, melted
½ teaspoon salt
2 ½ cups of shelled nuts (pecans halves, walnut pieces, almonds, hazelnuts, etc.)
1 cup sugar
2 egg whites
1 teaspoon vanilla
½ cup flour

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!