Joanns Nutcracker Cookies 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.

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!

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.

JO-ANN'S POWER BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
• Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

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.

CHEF JOHN'S PEANUT BUTTER COOKIES

Steps:

• Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
• Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
• Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
• Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
• Bake in the preheated oven for 10 minutes until golden.
• Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

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.

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!