Best Nutcracker Recipes

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.

THE NUTCRACKER "SWEET"

Steps:

• For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
• For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
• Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
• In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
• Blend ingredients together and fit into pastry bag for easy piping.

"NUTCRACKER" MIXED-NUT BRITTLE IN THE MICROWAVE

Steps:

• Butter a 10x15-inch baking sheet or line with parchment paper.
• Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
• Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
• Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

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 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.

NUTCRACKER PEPPERMINT RED VELVET CAKE POPS

Steps:

• Before you begin, you will need to gather the following tools: Nonstick baking spray, silicone popsicle mold, toothpicks, butter knife or fondant tools, wax paper, thin black food safe marker, food safe brushes, 2 piping bags, small round piping tips (I used Wilton #1 & 2), small open star piping tip (I used Wilton 16), any couplers necessary, and a lightweight or fondant rolling pin. *If you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops. .
• To make the cake pops, preheat the oven to 350°F Spray your silicone molds generously with nonstick baking spray, and place them on a baking sheet. In a large mixing bowl add the cake mix, eggs, buttermilk, and red food coloring, and whisk together for 2 minutes. Fold in the crushed peppermint candy. Transfer the batter to either a piping bag or large zip top bag, and cut a small corner off. Pipe the batter into each popsicle mold filling a little less than halfway, then insert the sticks. Bake for 12- 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely. .
• Melt 1 bag of red candy melts at a time in a small heatproof jar (easier for dipping). Start with heating them for 1 minute, in the microwave, at 50% power, and then decrease the time to 30 second intervals, at 50% power, stirring between each interval until the melts are smooth. If they are still lumpy after completely melting you can stir in either paramount crystals (this is what I use) or vegetable oil 1 teaspoon at a time until you reach a smooth consistency. Stir in 1/8 teaspoon peppermint candy oil (per bag of candy melts). Carefully dip each cake pop into the candy shell allowing the excess to drip off, before placing them on a piece of wax paper to set. I like to dip each cake pop twice for an even and smooth coating (toothpicks work great to pop any air bubbles or smooth out any smudges while chocolate is setting).
• Time to turn them into nutcrackers! Roll your different shades of fondant out to 1/8 inch thick. Use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop. Smooth it over the top half of your cake pop, using a little water, if needed, to help it to stick. Repeat with the rest of the skin tones and cake pops. .
• To make the decorations simpler I am breaking them up into as many little steps as possible, starting with the helmets. Use a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut, and paint it with the edible gold paint. Roll out the rest of the light fondant, and cut an oval shape, almost like an eye with the pointed corners, for the front of each helmet. Attach below the section you just painted. Paint this piece gold as well. Attach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached, and 1 on either side where the front of the helmet meets the side of the cake pop. (The paint will take a bit of time to air dry, so we will work carefully around it for the next steps). .
• Roll a tiny ball of the black fondant between your fingers to form a small log. Place it down on wax paper, and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels (or plumes) for the tops of the hats. Attach to the top of every helmet (use a little water if needed). Attach a small round piping tip to the black decorating icing, and pipe a line following the curve above where you attached the fondant for the hat, and then another right below it. You can add sideways "v" designs on either side of the sprinkle in the middle to complete the helmets (please see my image for further explanation).
• Next, I like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket. My jacket and helmet designs were inspired by the Nutcracker's costume in The Nutcracker and the Four Realms, please see my images for guidance on replicating the look, or feel free to create your own design. .
• Now for my favorite part of all, the hair (it's super fun and easy thanks to that open star tip)! Fit your second piping bag with the open star tip, and add the white frosting. Beginning on either side of the rim of the hat, pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet. Then, pipe and swirl the frosting to create the curls, Repeat on both sides of the face.
• Use the black decorating icing and small round tip to add the eyes, noses, and mouths to each nutcracker. I like to change the faces for each cake pop to give them a bit more personality. You can add tiny highlights to any of the open eyes with the white frosting. For the nutcrackers with only a mustache I added noses and mouths, but I skipped this step if I was going to give them beards.
• Add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache, then the other, with the white frosting. Wait until the jackets are complete to add the beards. You can also use the pink decorating icing, and a small round piping tip to create cheeks just under the eyes on each. .
• Paint the design in the middle of the jacket. Then use the black decorating icing to pipe around it, as well as to pipe the outline for each sleeve. Pipe the sleeve designs as I did, or get creative with your own. Wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it. Add 2 gold dragees for buttons (you can use the white frosting, if needed, to attach them).
• Add the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop. Just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve. Now is the time to add your beards if you'd like. I created the cute nutcracker teeth using a little white fondant shaped like a semi circle, and I drew the teeth with the food marker before adding the mouth just below the mustache.
• For a fancy (and yummy) final touch I piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint. Now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party!

NUTCRACKER SWEET PIE

Steps:

• In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
• Remove and discard tea bags, and lower the heat to simmer.
• Add chocolate and butter, stirring until melted.
• Remove saucepan from heat; cool for 10 minutes.
• Add sugar, salt, nuts, eggs, and mix well.
• Pour mixture into unbaked pie shell.
• Bake in preheated oven at 375° for 45 minutes.
• Serve warm or cold, alone or with whipped cream.

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 TART

Steps:

• For crust:
• Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
• Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve. Freeze crust 30 minutes.
• Preheat oven to 450°F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400°F.
• Meanwhile, prepare filling:
• Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly. Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.

ABSOLUT NUTCRACKER MARTINI

Steps:

• 1/4 fill a cocktail shaker with ice.
• add ingredients & shake.
• Strain into chilled Martini glass.

CHOCOLATE NUTCRACKER TART

Steps:

• Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
• Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
• Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
• Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

NUTCRACKER SWEET

Steps:

• Combine the crumbs, almonds and chocolate; set aside. , In a small bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form; set aside. , In a large bowl, combine the flour, baking powder, cinnamon, cloves and remaining sugar. , In another bowl, beat egg yolks, oil and extract. Add to dry ingredients; beat on medium speed for 1 minute. Stir in crumb mixture. Fold in egg white. Pour into two greased 9-in. round baking pans lined with greased waxed paper. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Carefully remove waxed paper; cool completely. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Add extract; beat until stiff peaks form. Split cake layers in half horizontally; spread almond cream over each layer. Stack on a serving plate. (Do not frost sides of cake.) , Garnish with grated semisweet chocolate if desired. Cover and refrigerate overnight.

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 PIE

Steps:

• Preheat oven to 325 degrees F.
• Fold all ingredients into stiffly beaten egg whites.
• Spread into greased pie plate.
• Bake for 25 minutes.
• Serve with whipped cream.

NUTCRACKER SWEETS

Steps:

• Lightly butter a shallow baking pan (15"x10") with 1" sides.
• Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
• Spread this mixture in the buttered pan.
• Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
• Remove from heat and stir in vanilla.
• Pour over the popcorn and nuts and toss to coat.
• Spread the mixture out to cool and harden.
• Break apart after hardened and store in loosely covered container.
• Eat at home for a snack and/or give some to a friend as a holiday treat.

NUTCRACKER CAKE

Steps:

• To make legs: Cut one paper towel tube in half widthwise. Roll out a small portion of red fondant into two 6x3x1/16-in.-thick rectangles. (Wrap remaining fondant in plastic wrap to prevent it from drying out.), Dip paintbrush in water; moisten the top 3 in. of one paper towel tube half. Wrap fondant around moistened tube. Moisten seam with wet paintbrush; press to seal. Repeat for second leg., For pant cuffs, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-in. sections. Attach to bottom edge of red fondant with water. Place tubes over dowels of Nutcracker Cake Stand. Invert cake stand's round plaque onto dowels; secure with screws according to instructions. , For boots: Shape white fondant into two 2x1-3/4x1-in. blocks; round edges of blocks slightly. Place blocks on base of cake stand in front of legs (arrange legs with seams to the back)., Roll a small amount of black fondant into 1/4-in. thickness; drape over one block and front of leg. Drape a second piece around back of leg, forming a boot. Press seams to seal. Repeat. Set cake stand aside., To make arms: Cut remaining paper towel tube in half widthwise. Using about two-thirds of a pouch of blue fondant, roll a 6x5-3/4x1/16-in.-thick rectangle., Dip paintbrush in water; moisten one paper towel tube half. Wrap fondant around tube, leaving 1/4 in. excess at the shoulder. Moisten inside of tube with wet paintbrush; tuck excess fondant into tube and press to secure. Moisten seam with wet paintbrush; press to seal. Repeat. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Set arms aside., For hands: Tint about 1 pound of white fondant with ivory food coloring. Roll out a small amount to 1/8-in. thickness. Using a 3-in. mitten-shaped cookie cutter as a guide, cut out four hand shapes with 1-1/2-in. tabs at the tops for wrists. Wrap remaining ivory fondant and set aside., Moisten edges of hand shapes with water; gently press two cutouts together to form a hand. Moisten the wrist tabs; attach to the outside of the front and back of an arm (position arm so that the seam and thumb will face the body of the nutcracker). Repeat. Set arms aside to dry, supporting hands with the handle of a whisk or other kitchen utensil., To make cake: In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2 cups batter into each of four greased and floured 6-in. round baking pans. Pour remaining batter into a greased and floured 1-qt. ovenproof bowl., Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans and bowl to wire racks to cool completely., To prepare frosting: In a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture until smooth., To make cuffs: Roll out a small portion of black fondant into two 6-1/2x1x1/16-in.-thick rectangles. Wrap around arms, covering wrists and forming cuffs. Attach with water., For trim, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into four 6-1/2-in. sections. Add to top and bottom of each cuff, attaching with water., To assemble body: Using a serrated knife, level tops of three round cakes if necessary. Place one cake on a 6-in. cake circle; spread top with 1/2 cup frosting. Insert four 1-1/2-in. wooden cake dowels. Place several dabs of frosting on the round plaque base of the Nutcracker Cake Stand; top with cake., Place a second cake layer on remaining cake circle; spread top with 1/2 cup frosting. Top with third cake. Place cake on stand, positioning so that cake is evenly supported by dowels., Insert two 5-in. wooden cake dowels into body of cake, near the center and about 1-1/2 in. apart. Push dowels through top two layers, stopping when the cake circle is reached. (Top 1 to 2 in. of dowels will stick out of top of cake.) Frost top and sides of cake layers., Open remaining pouch of blue fondant; shape into a ball with reserved fondant from arms. Roll into two 10x7-1/2-in. rectangles. Drape one rectangle around back of cake, dividing excess fondant (about 1-1/2 in.) between top and bottom of cake. Gently fold excess over top of cake; fold excess around bottom of cake, attaching fondant to bottom of round plaque with frosting. Repeat with front panel; seal seams at sides of nutcracker with water., For head and hat: Using a serrated knife, level top of bowl-shaped cake and remaining round cake if necessary. Place round cake on a cake turntable or work surface; spread top with 1/2 cup frosting. Top with bowl-shaped cake, forming the head. Frost top and sides of cake., Roll reserved ivory fondant into a 16-in. circle; drape over head and gently tuck edges under. Place on body, allowing dowels to secure head. Roll yellow fondant into a 12x1/4-in.-thick rope; wrap around base of head and secure with wet paintbrush., For domed hat, place a 1-1/2-in. ball of white fondant on the lid of the frosting can. Roll red fondant into a 5-in. circle; drape over ball and lid. Gently moisten edges and secure to can. Roll a portion of red fondant into an 11-1/2x4-in. rectangle; wrap around frosting can and secure with water. Seal seam. Tuck excess fondant around bottom of can and attach with water., Roll a small amount of blue fondant into a 1-in. ball; place on top of hat. Roll yellow fondant into a 1/4-in.-thick rope; trim around ball and around top of hat, attaching with a wet paintbrush., To assemble and decorate: Using a hole punch, punch a hole 1/2 in. from the top of the inside portion of each arm. Carefully insert one end of the 8-1/4-in. wooden cake dowel into an arm hole; gently press dowel horizontally through cake. Attach remaining arm., Roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-1/2-in. sections. Moisten the shoulder edge of each arm; attach trim to ends of tubes., For epaulets, roll red fondant into two 1-3/4-in. balls; place on shoulders. Roll yellow fondant into two 3/4-in. balls; attach with a small amount of water to tops of red balls., Lightly spread frosting over top of head; top with hat. For hair, cut a small hole in the corner of pastry or plastic bag; insert #127 petal pastry tip. Fill bag with remaining frosting. Pipe columns around head, forming hair strands., Roll yellow fondant into a 12x1/4-in.-thick rope; attach around base of hat. Roll out remaining fondant as desired to decorate face and jacket. Let stand until set.

ROYAL ICING FOR NUTCRACKER COOKIES

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.

NUTCRACKER MARTINI

Steps:

• Pour ingredients into a stainless steel shaker over ice.
• Shake until completely cold
• Strain into high ball glass.

SWEET NUTCRACKER BRAID

Steps:

• Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
• Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
• Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
• In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.

JOANN’S NUTCRACKER COOKIES

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!