NUTCRACKER COOKIES

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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

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.

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