Nutcracker Cookies – a delicious recipe with butter, sugar, egg yolks, all-purpose, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
2
Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in extracts. Divide dough in half; wrap each portion in plastic wrap. Chill at least 4 hours.
3
Roll 1 portion at a time to 1/4-inch thickness on a lightly floured surface. Cut with a 6-inch toy soldier cutter, and place 2 inches apart on lightly greased baking sheets.
4
Bake at 350u00b0 for 15 minutes or until edges are golden. Cool on baking sheets on wire racks 3 minutes; remove cookies to wire racks to cool completely.
5
Decorate with Powdered Sugar Paints, using a small spatula or paintbrush.
1566
kcal
Calories
101
g
Fat
144
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups butter or margarine, softened, 1 cup sugar, 3 egg yolks, 4 cups all-purpose flour, and more.
Yes, Nutcracker Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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