Best Nutcracker Butter Cookies Recipes

Nutcracker Sweets Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 15

For Base:
1/3 cup Butter Flavor Crisco(r)
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
For Frosting & Drizzle:
1/4 cup Butter Flavor Crisco(r)
2/3 cup creamy peanut butter
1/2 cup milk
1/2 cup semi-sweet chocolate pieces

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.

World's Best Butter Cookies image

Provided by P48422

Categories Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 6

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

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.