Nutcracker Cookies Food

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.

NUTCRACKER BUTTER COOKIES

Nutcracker Butter Cookies image

These cookies are a perfect activity for the entire family. Decorate them as creatively as you'd like and give your children the option of decorating their own too!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
ROYAL ICING:
4 cups confectioners' sugar
6 tablespoons water
3 tablespoons meringue powder
Paste food coloring of your choice

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.

Nutrition Facts :

ROYAL ICING FOR NUTCRACKER COOKIES

Royal Icing for Nutcracker Cookies image

Make two batches for Nutcracker Cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 4

Ingredients

5 tablespoons meringue powder
1 pound confectioners' sugar
1/2 cup water
Gel paste food color

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.

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